It's a home-cooked catfish

Recipe Recommendations

• crucian carp a
• ginger 3g
• garlic 2g
• white sugar 2g
• soy sauce half a spoonful
• bean paste a spoonful
• soy sauce quarter-teaspoon
• cooking wine half a spoonful

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for It's a home-cooked catfish

1

It's not too big, it's a little hard, it's a little too good, it's a good thing to break open in the middle when you're killed

2

Slaughter and dispose of clean gills with a cross knife on both sides

3

I'll rub it in, then I'll shake off the extra salt and make it taste like ten minutes

4

Ginger goes to Cissy, garlic cuts, chops the little bits from the beginning

5

Put the right amount of oil in the pot, a little more, and burn it to 50% heat, and put it in the catfish

6

When they blow up, they put oil on the fish, about three minutes till they're ready to blow up. Out

7

Keep some oil on the bottom, put in a few dry peppers, ginger, garlic, onions

8

One more spoonful of soy sauce

9

Keep pouring a little wine

10

Pour in the right amount of water, add half a spoon of raw smoke, a quarter of a spoon of old smoke, a small amount of salt, chicken powder, sugar, blend, boil

11

Put it in the fryed saloon, and pour the soup over the fish with a pot shovel, and the slow saloon until one third of the saloon is left with a light shovel, so that the bottom of the pan is not covered

12

I'd like to add the rest of the soup from the bottom of the pan to the proper amount of starch

13

I'll pour the chubby juice on the fish

14

It's always your favorite, simple way of doing things, but it's really good

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