Ingredients: one and a half pounds of catfish
Accessories: garlic 150g
Seasoning: 25g minced chili pepper, 15g of pixian watercress, 15g of minced ginger, 30g of green onion, 1g of refined salt, 15g of sugar, 2g of monosodium glutamate, 2g of pepper, 10g of soy sauce, 10g of vinegar, 30g of cooking wine, 500g of fresh soup, 40g of water starch
Preparation Method:
1. Peel and wash the garlic, wash the catfish after slaughtering, cut into large pieces, put the catfish into a bowl, add 2g of salt, 20g of cooking wine, 1g of pepper and mix well and marinate.
2. Put 1500g of oil in the pan, cook to 230 ° C, add catfish pieces and fry until the skin is slightly dry and then fished out; garlic put in 130 ° C oil temperature for 3 minutes and then fish out.
3. Put 100g of oil in the pot, add 30g of minced chili pepper, 20g of Pixian watercress, 10g of minced ginger, add 450g of fresh soup, add fried catfish pieces, add 10g of soy sauce, 20g of cooking wine, 1g of pepper, 15g of sugar, 2g of monosodium glutamate and cook for 5 minutes.
4. The fish is mature and put into the dish, the original juice in the pot is added to the water starch 25g hook, after the juice is thick and bright oil, add vinegar and evenly, pour into the fish on the plate.