Spicy catfish
By ErlingSwift
Ingredients: fans,catfish,MSG,oyster sauce,chicken powder,lard,butter,Laoganma Black Bean,red pepper
Recipe Recommendations
Steps for Spicy catfish
1
1000 grams of catfish, wash, remove the internal organs, slice with a knife, cut slices with a straight knife to a thickness of about 2 centimeters. After cutting, put them into the pan and blanch for a while, remove them out and feed them. Use Meiji, 2 grams of MSG, 3 grams of rice wine, 2 grams of pepper powder, and 10 grams of a serving of fresh food. After preparing the taste well, pat the starch into a 5- 70% hot oil pan and fry until the skin is firm, and remove it.2
Remove from another pan and add 100 grams of oil, add 5 grams of onion and ginger. Stir fry until the aroma is fragrant, add 50 grams of cooking wine and 15 grams of Yipin Xian, add 800 grams of fresh soup to boil, add 30 grams of Laoganma soy sauce, 20 grams of oil consumption, 15 grams of butter, 100 grams of lard, 50 grams of chicken oil, 20 grams of chicken powder, 15 grams of monosodium glutamate, then pour in the fried catfish slices and stew for five minutes, pour into a casserole with vermicelli, sprinkle with 100 grams of red dried pepper, and pour in hot oil.Spicy catfish Make Tips
1. When pouring the oil, the temperature must be 70-80% hot, otherwise it won't bring out the aroma. 2. The catfish must be live, and the vermicelli must be soaked in advance.