Ingredients: one green pepper, two green onions, one slice of fresh ginger, garlic 10 and a handful of coriander.
Practice: Because catfish has a lot of sticky juice on its surface, it must be treated before cooking. Chop catfish into pieces of1-1.5cm, add10g of salt and 50g of white vinegar, rub repeatedly until there is no mucus, and wash with clear water. Change tofu and other ingredients into knives for later use.
First, catfish and tofu are boiled in boiling water for 1 min to remove the odor, then heated in a wok and poured with about 75g of salad oil. How to use half lard and salad oil is better. Heat the oil, add star anise, pepper, onion, ginger, garlic and dried pepper, add catfish, add cooking wine, soy sauce 15g, 50g white vinegar, chicken essence, salt and a little pepper and stir-fry for 3-5min.
Add tofu, add soup until the main ingredients are gone, after 5 minutes of fire, change to medium fire until the soup is suitable (according to personal preference), add monosodium glutamate and green pepper, and serve in one minute. Shake the bottom of the pot in time during the firing process to avoid tofu scratching the bottom of the pot.
Take out the pot and put it on the plate. Sprinkle with coriander.
Features: bright red color, tender and delicious meat, fresh and spicy.