Catfish, scientifically known as "long-snout dace", is commonly known as "river grouper" and "fat-headed fish". Braised catfish is a well-known dish in Shanghai. Although catfish is available 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. Fresh fish is available all year round. Among them, knife fish, shad and catfish are known as the "three treasures of the Yangtze River Estuary" by the citizens. 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 is plump. Generally, "chrysanthemum autumn catfish" of more than 3 jin should be cut into pieces for braising; 2. Cooking product: the so-called "braised" is actually a compound roasting method. Generally speaking, a good texture of catfish needs to be refueled three times and changed three times: the first step: base oil, one stew, one stew; the second step: dark oil, two stews, 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" to produce a rich aroma and bright color. To "plate" the last spoonful of oil onto the fish, turn on medium heat to simmer it, and then cover the lid and simmer for a while. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)