How to make catfish delicious and not fishy is as follows:

Ingredients: catfish 1, onion 1, scallions, ginger, garlic, white vinegar, salt, warm water, vegetable oil, Pixian soybean paste, pickled red peppercorns, peppercorns, dried red pepper segments, oyster sauce 20 grams, 10 grams of light soy sauce, 30 grams of soy sauce, 30 grams of cooking wine, broth (water), cinnamon 1 piece, 1 piece of ginger, 3-5 leaves, 3 slices of Angelica dahurica, 2 star anise, 3 grams of salt, 15 grams of sugar, 5 grams of monosodium glutamate, 2 grams of pepper, 30 grams of vinegar

1, the catfish to remove the viscera and gills, rinsed clean. First rinse with 80 degrees of warm water, and then with the appropriate amount of white vinegar, salt scrub the skin, thoroughly remove the mucus, rinse clean.

2, the catfish chopped into thick slices about 2cm thick, add enough water to soak for 1 hour, thoroughly remove its blood and fishy smell.

3, pour the appropriate amount of vegetable oil, open small fire, the Pixian bean paste, pickled red pepper fried red oil. Open medium heat, add peppercorns, dried red pepper segments stir fry, add onion and ginger stir fry, add 20 grams of oyster sauce, 10 grams of dark soy sauce, 30 grams of soy sauce, stir fry. Cook cooking wine to remove fishy, add appropriate amount of broth (water), add 1 piece of cinnamon, 1 piece of good ginger, 3-5 slices of sesame leaves, 3 slices of Angelica dahurica, 2 star anise, add 3 grams of salt, 15 grams of sugar, 5 grams of monosodium glutamate, 2 grams of pepper, 30 grams of Chenzhou vinegar, boil over high heat.

4, onion finely shredded, flat on the bottom of a flat iron pan. Cut large onion flowers, ginger, garlic rice, small chopped shallots (cilantro section), dry red pepper section, Pixian bean paste, pickled red pepper chopped fine. Lay the soaked catfish segments on the surface of the onion. Transfer the flat iron pot to the fire source, pour in the boiling broth that does not exceed the catfish. Turn up the heat to high and simmer for about 10 minutes, cover, reduce the heat to medium-low and continue to simmer for about 20 minutes until the soup thickens. During this time make small cornmeal patties. Knead well and form into small cakes, place in an electric pie pan and fry until golden brown on both sides.

5. Arrange the fried cornflour tortillas around the pan and simmer for about 5 minutes to soak up the rich broth. With the residual heat, sprinkle minced garlic out of the aroma, surface garnished with small chopped scallions or cilantro small sections, this classic iron pot catfish is ready. The color of red sauce, taste salty, spicy, sweet, rich sauce, delicious fish, rich in nutrients.