Sauce fragrant catfish, non-farmed guys taste fantastic
Last time, the wild catfish sent by the second brother-in-law ate the upper body, and today the lower body was stewed with sauce.
Mix with sauce: 2 tablespoons of bean paste and soybean paste, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, appropriate amount of green onion, ginger and garlic, Sichuan pepper, seasoning, and bay leaves.
Heat the pot, change the heat of the pot to low heat, half a tael of corn oil, put in 2 tablespoons of sugar, wait for the oil to heat the white sugar bubbles and turn into small bubbles, pour in the sauce and seasoning, fry until the garlic turns yellow, and put in boiling water.
Add the fish segments, white wine, salt, vinegar, simmer on high heat for 10 minutes, turn to low heat and simmer for 20 minutes, and reduce the juice on high heat before removing from the pot.
My wife and son both started to praise it, and with stir-fried choy sum with garlic and stewed fried tofu and cabbage, the weekend lunch was very fulfilling.
