Cooking Steps

1. 

   Step1:Cut the catfish into pieces, remove the internal organs and gills of the fish, clean them, sit in the water, pat the ginger into the pot, add a pinch of pepper and a spoon of Shaoxing wine and boil them. Put the fish into the pot and heat it a little, then fish ou

2. 

   Step2:Gently remove the greasy dirt on the surface of the fish with flowing water (remove fishy smell). Control the water of the fish block for standby

3. 

   Step3:Sliced ginger, sliced scallion, sliced green garlic, peeled garlic, hot and oiled. Put the above materials into the pan and stir fry it. Chop two spoonfuls of red oil and bean paste and pour them into the pan. Stir well the sauce over low heat until the red oil seeps out. Add one spoonfuls of sweet flour sauce and one spoonfuls of homemade bean paste and stir twice to make it fragrant

4. 

   Step4:Put the catfish into the pot and stir fry. Pour 1 spoon of Shaoxing wine and stir well. Add water (or high soup). The amount of water is a little flat on the material surface. Cover the pot and boil it over high heat. Turn to medium low heat and simmer

5. 

   Step5:Wash the eggplant, remove the handle, cut the longitudinal section for several times, spread the eggplant on the fish block by hand, cover and simmer

6. 

   Step6:Stew the pot until the eggplant is soft. Stir fry the materials in the pot gently and turn to the high heat to collect the juice. Mix in a little salt (Douban sauce is salty and salt should be added carefully). Mix sugar and soy sauce in the pot. Add a little vinegar and push evenly. Put the green garlic section, some parsley section, fried red pepper (children are afraid of spicy, so put it later) into the pot. When the soup is thick, pour a little sesame oil into the pot.