material

1 catfish (750g), 1 tomato, 3 green peppers, 5g ginger, 1 garlic, 2 dried peppers, 2 tablespoons Pixian bean paste (30g), 2 pieces of Guilin sufu, 1 tablespoon soy sauce (65438+75ml

working methods

1, the catfish is washed, eviscerated and cut into large pieces; Wash tomatoes and cut them into small pieces; Wash the green pepper and cut into sections; Cut ginger into large pieces, peel garlic and wash for later use.

2. Heat the oil (45 ml) in the wok to 50% heat, add the fish pieces and fry until the color is golden.

3. Stir-fry the oil (remaining 30ml) in the pot to 70% heat, and add ginger slices, garlic cloves, Pixian bean paste, green pepper segments and dried peppers to stir fry.

4. Stir-fry for fragrance, pour in light soy sauce, pour in beer until the beer boils, add fried fish pieces and Guilin sufu, and stew for about 20 minutes on medium heat. When the soup is almost dry, add the tomato pieces and change the heat until the soup thickens.

skill

* * When stewing fish, use beer instead of water. Under the action of enzymes in beer, protein is decomposed, which can increase the umami and delicious taste of fish and remove the fishy smell.