The ingredients are as follows: catfish 1 strip, corn oil 100g, peas 15g, 50g of dry starch, 20g of tomato sauce, 20g of Thai sweet and spicy sauce, sugar 10g, and salt 1 spoon.

The specific method is as follows: cut the catfish into pieces, clean it, use kitchen paper towels to absorb water, smear knife flowers on the fish, then wrap it with starch, shake off excess starch, pour wide oil into the pot, heat it to 70%, add catfish, fry it on medium fire until both sides are golden, take out the catfish, blanch the peas for later use, leave the bottom oil in the pot, and add tomato sauce.

Practice 2: Steamed squid with lobster sauce

The ingredients are as follows: 1 catfish, 15g douchi, 1 green pepper, 1 slice of ginger, 5 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce.

The specific method is as follows: after cleaning the catfish, chop it into small pieces and put it in the soup basin for later use, then chop the green pepper, ginger and garlic, and put them all in the soup basin. Add 20g lobster sauce, 1 teaspoon salt, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon oyster sauce.

Practice 3: Catfish in white sauce

The ingredients are as follows: catfish 1 strip, bamboo shoots 100g, salt 3g, appropriate amount of onion, 2 slices of ginger, 5g of sugar, lard (suet) 150, yellow rice wine 30g, 2 millet peppers and coriander 1.

The specific method is as follows: after cleaning the catfish, put it on the chopping block, cut off the fish head together with the fins, cut off the fish tail at the anus, take the fish out and slice it for later use! Peel bamboo shoots, wash them with clear water, cut them into diamonds, stir-fry them in a wok, add lard, heat them to 70% to 80%, stir-fry onions and ginger until fragrant, then take them out, add squid bones for a little stir-fry, cook wine, cover them to remove fishy smell, then add bamboo shoots, add salt, sugar and clear water (submerged fish pieces), cover them and boil them.