Cooking Steps

1. 

   Step1:Clean up the catfish. Prepare the onion, ginger and garlic. The Yangtze River Chinese fish I used this time, also called Silurus meridionalis, is larger than the general catfish. The meat of the catfish is fresh and tender. The braised fish is very delicious.

2. 

   Step2:Cut catfish into pieces.

3. 

   Step3:Hot pot, cold oil. Stir fry onion, ginger and garlic in a small heat. Fry catfish in a small heat until it's broken.

4. 

   Step4:Drop in a few drops of cooking wine after the fish is cut. Put in a spoonful of soybean paste, two spoonfuls of Pixian bean paste, two spoonfuls of raw soy sauce, one spoonful of old soy sauce, two pieces of anise, one piece of cinnamon and several pieces of fragrant leaves. If these three kinds are not available, it is OK to replace them with a proper amount of thirteen joss sticks. Stir fry well and add boiling water to the fish. Turn to medium heat. Put in a green pepper section and coriander stem. Beat small tofu into the pot. Continue to stew. I forgot to buy tofu today, but I didn't put it in. In fact, tofu is better than fis

5. 

   Step5:Stew until the soup is thick and the tofu tastes good. It will take about 10 to 15 minutes. Taste the taste. Add as appropriate. Because the sauce and soy sauce used in this dish are salty, so there is no need to add salt. At this time, taste the taste and decide whether to add salt. Sprinkle the cauliflower leaves after cooking. The soup is very fresh. It can be mixed with noodles.