Extremely delicious pan-fried braised catfish

Overview

[Fried and Braised Flounder] The combination of vegetable oil and animal fat increases the fragrance of the fish itself. The simple and original production process retains the freshness of the fish to the greatest extent. The meat of the fish after frying and braised is firm and delicious. The fish bones soften under high-temperature grilling and boiling, releasing more collagen to enhance the flavor of the fish.

Tags

• hot dishes
• garlic slices
• peanut oil
• white vinegar
• flounder
• ginger slices
• salt

Ingredients

Steps

1. 1 Remove the internal organs of the catfish and wash away the black film in the gills

   

2. 2 Heat the oil pan, pour in the peanut oil and fry the catfish on both sides

   

3. 3 Add ginger and garlic slices to the pot and sauté until fragrant. Add in fresh flavor, white vinegar and sugar to remove the fishy smell. Add water to cover the fish. Bring to a boil over high heat and simmer slowly to reduce the juice.