Spicy catfish(xiang la nian yu )

Spicy catfish

Introduction:

Production steps:

Step 1: wash 1000 grams of catfish, remove internal organs, slice it with a knife, cut it into 2 cm thick slices with a straight knife, blanch it in a pot, take out the feed, use 2 grams of Meiji MSG, 3 grams of rice wine, 2 grams of pepper and 10 grams of yipinxian. For a good taste, pat the starch into a 5-70% hot oil pan, deep fry until the skin is hard, remove.

Step 2: another pot, add 100 grams of oil, onion, ginger, 5 grams each. Stir fry the flavor, add 50 grams of cooking wine, 15 grams of yipinxian, add 800 grams of fresh soup, bring to a boil, add 30 grams of Laoganma Douchi, 20 grams of oil consumption, 20 grams of fresh 15 grams of butter, 100 grams of lard, 50 grams of chicken oil, 20 grams of chicken powder, 15 grams of monosodium glutamate, pour in the fried catfish fillets, stew for five minutes, pour into the casserole padded with vermicelli, sprinkle 100 grams of red pepper, pour hot oil.

Materials required:

Catfish: 1000g

Fans: 500g

Butter: 100g

Lard: 50g

Onion and ginger: 15g each

Laoganma Douchi: 30g

Red pepper: red pepper

Oyster sauce: 20g

Chicken powder: 15g

MSG: 15g

Note: 1. When pouring oil, the oil temperature should be 70-80% hot, otherwise the flavor will not be fried. 2. Catfish must be alive and fans must be soaked in advance.

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: Original

Chinese PinYin : Xiang La Nian Yu