Braised catfish in Xiaolou

The practice of cooking catfish in Xiaolou: a fresh catfish leaves its head and tail in the middle, and it is braised with sesame oil wrapped in starch. It is repeatedly oiled with three stews and three roasts (this oil is baked with pepper, so that the earthy smell of catfish can be removed), and then it is thickened and taken out of the pot. Features: golden color, tender outside and salty taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)