Accessories: Xinyi tablet 40g auricularia auricula (water hair) 25g pork ribs (pork belly) 50g starch (broad bean) 20g.

Seasoning: monosodium glutamate 3g rice wine 8g garlic 20g onion 15g ginger 15g pepper (red, sharp and dried) 5g soy sauce 15g sugar 5g salt 4g vinegar 2g lard (refined) 50g each.

The practice of braising catfish:

1. Catfish takes out its internal organs from the herringbone lines on its lips, washes them, wipes the mucus with a clean cloth dipped in boiling water, chops off its head and tail, chops off its fins, and unties the herringbone lines with a vertical knife;

2. Soak the washed catfish in a little salt, yellow wine, shredded onion and shredded ginger for a while;

3. Soak magnolia slices, wash them and cut them into willow leaves;

4. Slice pork belly;

5. Cut garlic into pieces;

6. Cut the red pepper into sections and put it on the plate with the washed fungus;

7. Put the wok on the fire, wipe it clean, add peanut oil, heat it to 60%, shake the dry starch on the fish section, put it in the pot, and fry it, with persimmon Huang Shi on both sides;

8. Leave the remaining oil in the pot, stir-fry with 60% heat, add garlic slices and stir-fry, then add pork belly slices, magnolia slices, fungus, red pepper, refined salt, yellow wine, soy sauce, sugar, vinegar and other raw materials, and add 250 ml clear soup to burn together;

9. After the soup is boiled, add the fish pieces, simmer on low heat until it tastes good, and add monosodium glutamate when it is out of the pot.

For more information about braised catfish, please see Mint.com Food Bank/Restaurant/Braised Catfish Section.