Cut catfish into small pieces, put them in a bowl, add chopped green onion, ginger slices, cooking wine, salt, chicken essence and soy sauce, stir well by hand, marinate for 30 minutes, add starch and stir well by hand for later use.

Put oil in the pot, add garlic slices and stir-fry until fragrant, add catfish and stir-fry for 5 minutes, add chafing dish bottom material and spread evenly, pour in 300g water, cover and stew for 5 minutes, take out the pot and put on a plate, and sprinkle with Chili powder.