Catfish, scientifically known as "Longnose Catfish", is commonly known as "Jiangtuan" and "Fathead Fish". Braised catfish is a well-known dish in Shanghai. Although catfish can be found in many places, the braised catfish in Baoshan is second to none. Baoshan is located at the mouth of the Yangtze River, which connects to the East China Sea. There is a constant supply of fresh fish all year round. Among them, knife fish, shad and catfish are praised by citizens as the "Three Treasures of the Yangtze River Estuary". Its cooking skills are as follows: 1. Select fish and cut it: catfish weighing about 2 jin must be used. If it is too small, the taste is thin, and if it is too large, the quality is old, and spring catfish is suitable. If it is braised, the meat must be firm and the body must be plump. Generally, "Chrysanthemum Autumn Catfish" weighing more than 3 jin should be cut into pieces for braising; 2. Cooking products: The so-called "braised" is actually a compound cooking method. Generally speaking, to make a good quality catfish, you need to add oil three times and change the heat three times: the first step: base oil, one simmer, one stew; the second step: dark oil, two simmers, two stews; the third step: bright oil, three stews. When the sauce in the pot starts to thicken, open the lid and add the last spoonful of oil. This spoonful of oil is called "bright oil", which can produce a rich aroma and bright color. To "plate" the last spoonful of oil onto the fish, you have to turn on medium heat to spur it on, and then cover the lid and simmer for a while. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)