1. We need to prepare some ingredients and some auxiliary materials before making this dish. We need a fresh catfish first. Then the auxiliary materials are chicken essence, salt and soy sauce. Sugar, onion, ginger and minced garlic. There are also some pepper, starch, and a proper amount of lard. Then we can start our production.

2. First, we clean the catfish, and then chop it into blocks with relatively uniform size. Then let's boil boiling water in the pot, and then put the catfish in the pot for blanching, so as to remove the mucus from the catfish, and then fish it out and drain it.

3. Next, let's boil the oil, and when the oil temperature is hot enough, put the prepared catfish in and fry it, then take it out and drain the oil for one year.

4. Then leave some oil in the pot, and then let's put the minced garlic Jiang Mo into the pot to saute. Then put the catfish into the pot, add a proper amount of soy sauce and water to boil it. Then we add the right amount of yellow wine to it. Change to low heat until the fish is almost cooked, and then add appropriate amount of chicken essence, sugar and salt. Then continue to cook until the fish is completely tasty.

Finally, let's heat it with high fire, thicken it with starch, and put a proper amount of lard into it. Then sprinkle some chopped green onion, pepper and so on, so that you can cook. A braised catfish with full color and flavor is made.