Thick oil red sauce of the main dish, under the rice appetizer. The catfish meat is tender and prickly, rich in oil, silky in the mouth, and super delicious
By Meet_wish
<h2>Royalties</h2>
Live Yangtze River catfish (about 800 g)
Garlic 2 or 3 cloves
Ginger is in the same amount as garlic
2 green and red peppers
1 coriander
Verdantamaxx Premium Premium Light Soy Sauce 2 scoops
2 scoops of Verdantamaxx cooking wine
1 scoop of 1 scoop of 1 mcGamer oyster sauce
2 scoops of Veritaris Rock Sugar Soy Sauce
Salt 1 g
2 tablespoons of sugar
White pepper powder 2 g
Peanut oil 15 g
<h2>Practice steps</h2>
1: Remove the catfish from the internal organs and remove the black film, wash and cut into pieces
2: Add salt to the cooking wine and white pepper
3: Add oyster sauce and soy sauce
4: Add raw soy sauce and pickle evenly for 15 minutes
5: Cut the ginger and garlic and set aside
6: Put ginger and garlic in a hot pan of cold oil to burst the aroma
7: Add the catfish and fry for a few minutes, add the marinade, add sugar, add a little water and simmer for 10 minutes
8: Dice the green and red peppers
9: Collect the juice over high heat, add green and red pepper and stir-fry it to serve
10: Sprinkle with parsley
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