1. Heat a wok, pour in oil, add pepper to stir-fry catfish, add cooking wine and soy sauce to stir-fry until fragrant, add bean paste to stir-fry until fragrant, and then add onion, ginger and garlic;

2. Stir-fry for fragrance, add fragrance, add dried pepper and pickled pepper, stir-fry for fragrance, and add cooking wine;

3. Add broth or water to boil for later use;

4. After the casserole is heated, pour the soup in 3, boil it, put it in catfish fire and simmer for half an hour;

5. Add tofu and stew for another ten minutes;

6. Add parsley and celery and serve.

Cooking tips

1, because catfish has a lot of sticky juice on its surface, it must be treated before cooking. Chop catfish into 1- 1.5 cm pieces, add 10 g salt and 50 g white vinegar, knead repeatedly until there is no mucus, and wash with clear water.

2. You can also directly scald it with boiling water and then clean it with clear water.

Common sense of health

1, catfish is homologous in medicine and food, and it is most suitable for stewing;

2. Catfish is rich in mucus. Scald with boiling water after slaughter, then rinse with clear water to remove mucus.

3. Catfish can be used for steaming, stewing, making soup, stewing and making meatballs.

4. When cleaning catfish, you must remove the fish eggs, because catfish eggs are poisonous and inedible.