Ingredients: green pepper, 2 green onions, fresh ginger, 10 garlic, coriander.
Practice: Because catfish has a lot of sticky juice on its surface, it must be treated before making it. Chop catfish into pieces of1-1.5cm, add10g of salt and 50g of white vinegar, rub repeatedly until there is no mucus, and wash with clear water. Replace tofu and other ingredients with knives for later use.
First, the catfish and tofu are boiled in boiling water for 1 min to remove the odor, then heated in a wok, and about 75g of salad oil is poured in. How to use half lard and salad oil is better? Heat the oil, add star anise, pepper, onion, ginger, garlic and dried pepper to stir fry, add catfish section, add cooking wine, soy sauce 15g, white vinegar 50g, chicken essence, salt and a little pepper to stir fry for 3-5min.
Add tofu, add soup until the main ingredient is covered. After 5 minutes of fire, change to medium heat until the soup is suitable (according to personal preference), add monosodium glutamate and green pepper, and serve in one minute. Shake the pot in time when firing to avoid tofu scratching the bottom of the pot.
Take out the pan and put it on the plate. Sprinkle with coriander.
Features: bright red color, tender and delicious meat, fresh and spicy.