Required materials: 4 catfish, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cooking oil, appropriate amount of soy sauce, a few pieces of pepper, aniseed 1 piece, appropriate amount of salt, a little sugar, and plates.

1, deal with the sea catfish first. Sea catfish is slippery, so you'd better wear a non-slip glove to deal with it. If not, it doesn't matter. You can wash it in clear water for a while, rub it repeatedly with your hands, and wash off some mucus on the surface, so it is easy to catch it. Then cut the belly of the fish with scissors and take out the internal organs.

Because the pot at home is not big enough, it is cut into two parts. If you want to look beautiful, you can cut it directly, without cutting it, and clean it for later use.

3. Chop the onion and ginger.

4. Put a proper amount of cooking oil in the pot. When the oil is hot, add pepper and aniseed and stir-fry until fragrant, then add onion and ginger and stir-fry until fragrant.

5, then pour in the right amount of soy sauce and saute. This step is very important. Fish cooked without soy sauce will have a strong flavor of soy sauce, just like cooking fish with soy sauce. However, if fried with soy sauce, it will better enhance the umami taste of fish, even if the fish is not cooked with cooking wine, it will not stink.

6. Then put the catfish in the sea, preferably stir-fry, so that the catfish is easier to taste. Come to Xiu Xiu to cook as soon as you can. This is a good way to scoop faster with a spoon without hurting the fish.

7. When the fried fish has been evenly stained with soy sauce color and the oil in the pot is almost dry, add a proper amount of water, cover the pot and start stewing. This amount of water is not easy to be too much. Generally, it is enough to fish.

8. Add the right amount of salt to taste. Fish cooked with too much water will be watery and tasteless. Too little water dries easily. Only the right amount of water can make the soup thick and sticky. Finally, add a little sugar to refresh yourself and thicken. When the soup becomes sticky, the catfish can be ready for cooking.