The recipe for Baizhijiang catfish

Ingredients and materials

One wild river catfish weighing 1000-1500g

Moderate amount of bamboo shoot tips

Appropriate amount of pork fat

Moderate amount of cooking wine

Moderate amount of refined salt

Moderate amount of scallions

Moderate amount of ginger

Garlic in moderation

Moderate amount of white pepper powder

The recipe for Baizhijiang catfish

1. Slaughter and wash the catfish for later use.

2. Cut the catfish into sections for later use.

3. Wash scallions, ginger, and garlic thoroughly and set aside for later use.

4. Slice bamboo shoots and blanch them in water for later use.

5. Heat up the pot and add lard, scallions, ginger, and garlic. Stir fry until fragrant, then add fish chunks and spray some cooking wine. Add broth and bring to a boil over high heat. Simmer slowly over medium heat for half an hour until the broth is as white as milk.

6. Put the blanched bamboo shoots in a clay pot and simmer for another 5 minutes. Sprinkle some pepper and serve.

Tips

Remember! It must be wild to taste its deliciousness. (At this point, the taste is already very delicious, and there is no need to add other MSG seasonings.)

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