Cooking Steps

1. 

   Step1:Skinned and boned two large pieces of catfish.

2. 

   Step2:The slanting knife cuts the fish into 5 mm thick slices.

3. 

   Step3:Take an egg. Separate the egg white and yolk. Pour the egg white into the fish fillet. Grasp well. Add a little salt, sugar, pepper, starch, cooking wine and oil. Then claw to the top. Marinate in cold for 3060 minutes.

4. 

   Step4:Wash and shred pickles. Set aside.

5. 

   Step5:Wash the onion, ginger, garlic and coriander. Cut the green onion into sections. Cut the green onion into flowers. Ginger slices. Mash the garlic. spare.

6. 

   Step6:Heat the wok. Add some oil. Turn off the heat. Put in the pepper. Stir. Wait for the color of the prickly ash to darken. Take out the prickly ash. Then put the dried pepper into the pot and stir. Turn up the heat. Add the onion, ginger and garlic. Stir fry until fragrant. Then add the pickles and stir fry through.

7. 

   Step7:Add soup or water to the pot. Cook it without pickles.

8. 

   Step8:Put the fish slices prepared in step 3 into the pot one by one. Cover. Bring to a boil over high heat. Turn to low heat and cook for another 5 minutes.

9. 

   Step9:Add some white pepper, chicken essence and a few drops of sesame oil. Add some garlic juice. Sprinkle with chopped green onion and coriander.