Ingredients to prepare:
1 catfish (about 1100 g), garlic 80 g, soy sauce 20 g, salt 6 g, monosodium glutamate 3 g, chili pepper 3 g, sugar 6 g, cooking wine 15 g, oil 820 g (about 100 g oil consumption), starch 6 g, fresh soup 600 g.
Procedure steps:
1. Remove the internal organs and wash the catfish, put a knife on both sides of the fish, and then cut into 10 cm long segments. Peel, wash and repair the garlic (cut off the roots).
2. When the oil is 50% or 60% hot in the spoon, add the garlic cloves and fry until golden brown. Add the catfish in a spoon and fry until it is colored.
3. Heat the bottom oil in the spoon, add catfish, cook the cooking wine, add soy sauce, sugar, salt, monosodium glutamate, fresh soup, garlic, bring to a boil over high heat, and then use low heat to cook until flavored. Switch to high heat to collect the juice, when the juice is left, use starch to form a thin mustard, and when the juice is ripe and shiny, drizzle with bright oil.
Flavor characteristics:
The fish is tender and the garlic is rich.
