Fried catfish

1

Fresh catfish remove their cheeks and internal organs and clean up the leachate with a 20-minute salt salt and a little salty so that they can wash it with fresh water and dry it again。

2

The starch and flour are placed in the packaging with a proper amount of clean water mixed into a paste, which places the pickled catfish on the face of the paste。

3

The inflow of appropriate amounts of oil to heat up to 6-7% in the pot began to blow up。

4

When the catfish rises slowly, they flip with chopsticks before they continue。

5

It's good to have it when it's golden。

6

The fragrance of the cuddly catfish is loaded into the plate。

7

The catfish entrance is perfect for fresh fish。

8

It's both convenient and fast for working people。

9

It doesn't taste like a beer。

10

It's good to have a bowl of congee and a bun of fruit。

11

The usual food will give you a good memory if you do it with your heart。

12

One person's dinner should be happy。

Catfish are rich in nutrients, containing 64.1 grams of moisture and 14.4 grams of protein per 100 grams of meat, as well as many minerals and trace elements. Catfish is a valuable nutritional good, as documented in history books, and can be compared to fins and wild nails, which are precious to fish. Its therapeutic and medicinal effects are not available in other fish, and it has uniquely strong bones and life-saving effects. Catfish are not only rich in nutrients, like other fish, but are fine meat, contain more protein and fat, and have better therapeutic effects on the weak and malnourished. Catfish are also the best for breast-feeding and have the effect of inflammating blood, respiration, appetizers and urine, which are essential foods for women during the postnatal period。