Seasoning-6 grams of refined salt, 30 grams of soy sauce, 4 grams of monosodium glutamate, 5 grams of white sugar 15, 5 grams of Jiang Mo, 5 grams of onion, 3 grams of pepper, 50 grams of yellow rice wine 15, 50 grams of wet starch, and cooked lard 1500 grams (about consumption 100 grams

The practice of braising catfish:

1, clean catfish, chop it into pieces 7 cm long and 3 cm wide, blanch it in a boiling pot, remove the mucus, remove it and drain it.

2. Put the wok on a strong fire, add the cooked fin oil and burn it to 70% heat. Add the fish pieces and drain the oil.

3. Place the wok on a strong fire, heat it with 25g of bottom oil, use a Jiang Mo wok, fry the catfish slightly, and add 500g of soy sauce and water to boil. Cook yellow rice wine, switch to low fire until the fish is almost done, add refined salt, monosodium glutamate and white sugar, continue to cook until the fish is thoroughly flavored, and switch to high fire for heating. Thicken with wet starch, drizzle with cooked lard, sprinkle with onion and pepper, and serve.