Cooking Steps

1. 

   Step1:One catfish about two Jin. Wash and cut into pieces. Marinate with cooking wine for a few minutes first. Remove fishines

2. 

   Step2:Cut tofu into pieces for use. Be careful not to choose tofu with internal fat. Choose hard tofu that is a little older. The hot pot under the water tofu is not cooked. It will become a pot of tofu brain after cooking for a long time

3. 

   Step3:Slice ginger and garlic. Dice green and red peppers. Cut long sections of green garlic. Cut dry and sharp peppers for standby

4. 

   Step4:Pour in half of the oil in the pan. When it's 80% hot, put in ginger slices and garlic slices first. Then put in dry peppers to make it fragrant

5. 

   Step5:When the pepper is discolored, put it in the catfish and stir fry it for a few times. You can see the color turns white

6. 

   Step6:Add two tablespoons of salt, two pots of vinegar, two tablespoons of bean paste and two tablespoons of chopped pepper paste. Stir wel

7. 

   Step7:Pour in half a pot of water. It's about the same as boiling soup. It's just enough to submerge the fish

8. 

   Step8:Bean cur

9. 

   Step9:Cover the pot. Boil it over high heat. Then change to medium low heat. Simmer for another 20 minutes. Remember not to be afraid of cooking. As the old saying goes, thousands of rolls of tofu and thousands of rolls of fish. So fish and tofu are not afraid of cooking. The more you cook, the more tender it is. The more you cook, the more delicious it will be

10. 

    Step10:Add a small amount of chicken essence. Then pour into the hot po

11. 

    Step11:Leave a small amount of base oil in the wok. Pour in diced green and red peppers and green garlic leaves. Add a small amount of salt. Stir fry slightly. Add it to the hot pot and serve

12. 

    Step12:It's cooked on the induction cooker. It's hot. It's really cool