Braised Catfish in a Small Building
Braised Catfish in a Small Building
How to make it: Take a live catfish, remove the head and tail, and keep the middle section. Coat the base with starch, then braise in sesame oil. Simmer and roast three times, repeatedly frying in oil using high and low heat alternately (the oil is roasted with pepper, which helps remove the muddy taste of the catfish). After adding the auxiliary ingredients, thicken the sauce and serve.
Characteristics: Golden in color, crispy outside and tender inside, with a savory and salty flavor.
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