Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning 1) The catfish is cut into 8 cm sections, and the horizontal blade is about 0,7 cm thin fish fillets. Rinse with water, add a little ethyl maltol, 1 cup of beer, three spoons of salt, three spoonfuls of chicken powder, and evenly taste.
(2) Cucumber to the core, cut off the rough skin, cut 5 cm long section, fresh bamboo shoots, cut off the old head, tear the long strips, cut the fresh tribute vegetables into 5 cm long sections, add the bottom flavor, stir-fry the pot, use as the bottom The dish.
(3) Add 2 kg of water to the pot, add 3 teaspoons of salt, 3 teaspoons of Swiss chicken powder, 50 ml of wine, 50 g of onion ginger juice. After the fire is boiled, the fish fillet is drained and dried. Put in a boiling soup and make a five-paste cooked aliquot, drain the fish fillets and control the dry water, and put them in a low-potted bowl for later use.
(4) When the pot is placed on the fire, the secret oil is 1,5 kg. When the oil temperature in the pot reaches 60%, it is poured into the pot three times and poured into the sesame oil.

source