Creamy White Sauce Catfish
Catfish is tender, fatty, fragrant, and boneless. Creamy White Sauce Catfish is cooked without soy sauce and paired with fresh spring bamboo shoots. It is first brought to a boil over high heat, then simmered over low heat. The resulting sauce is rich and thick, milky white in color, with tender, succulent fish meat that tastes delicious. Catfish caught between March and April are particularly plump and flavorful.
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