Main ingredients: catfish 500 grams

Accessories: leeks 20 grams, wheat flour 20 grams

Seasonings: 10 grams of cooking wine, 20 grams of sugar, 10 grams of soy sauce, 10 grams of green onion juice, 10 grams of ginger juice, 3 grams of salt, monosodium glutamate (MSG) 2 grams of pepper 1 gram of cornstarch (corn) 10 grams of lard (refinery) 120 grams

This is the first time in the history of the catfish industry. p>

Characteristics of braised catfish:

The meat is crispy and tender, salty and sweet, and fragrant.

How to make braised catfish:

1. clean up the catfish, router both sides of the bluegrass knife, cut into segments;

2. clean leeks and cut into segments;

3. catfish segments dipped into the flour, deep-fried in 70% of the oil until slightly hard to remove;

4. spoon to leave the bottom of the oil 15 grams of sugar 10 grams of stir-fried to a deep red;

5. Add broth, soy sauce, cooking wine, green onion and ginger juice, refined salt to boil;

6. Put in the fried fish section, burn through with low heat;

7. Add sugar, pepper, monosodium glutamate and boil until the juice is thick;

8. Thicken with cornstarch, put in the chives and turn well out of the spoon.

Braised catfish preparation tips:

1. This product has a deep-frying process, you need to prepare about 500 grams of lard.

2. catfish is also a fish without small thorns, children eat quite suitable;

3. if the fish is large, can be divided into several times to eat;

4. For example, to make catfish tofu, catfish boiled in soup and so on.