1 catfish

Several peppercorns

Several cinnamon barks

Several spices

Several dried chili peppers

Several green onions

Several ginger

Several garlic

Several fat pork

Several soy sauces

Vinegar

Several sugar

Several white wine

How to make Iron Pot Catfish

Severely cut open and remove all the catfish

Catfish >Sugar some

White wine some

Catfish in iron pot

Catfish cut open and remove the viscera, cut off the dorsal fins and whiskers and other places. Rinse it well and sprinkle it with coarse salt, leave it for a few moments and then rub it with your hands to rub off the slime on the outside of the catfish. Of course, if you think it's not clean enough, you can also use hot water again, and the slime will go clean.

Fish rinsed and cut into pieces, green onions, ginger, garlic and dried chili pepper wash and spare. Iron pot catfish practice Step 1

Because catfish like to drill mud, so there is a strong earthy flavor, you must use a lot of materials to cover up to do out to be delicious. The most important thing is to use a bit of fat pork refining oil, with the help of large oil to cover the fishy smell. After refining the oil pork do not have to take out, pour directly into the cut onion, ginger, garlic and dry chili pepper stir fry.

Flatten out the flavor and add pepper, cinnamon, dashi (also known as fennel), soy sauce, vinegar, sugar, salt. After adjusting the flavor, add water and neatly yard the cubed catfish meat into the iron pot. Add a little more water, just enough to barely cover the fish. Cover and bring to a simmer over high heat. Iron pot catfish practice Step 2

The following left picture, after ten minutes to add white wine to fishy. And then stew until the soup is basically dry sprinkled with parsley on the fire can be

This time is not fixed, the fire size can be, the fire speed will be relatively fast. But the more to the back of the more careful, the soup do not close too dry, or easy to paste pot. This practice does not have catfish original earthy flavor at all, the taste of the first-class great. The fish meat is delicious, the skin is tender and melts in your mouth.