Ingredients

Catfish fillets

Potatoes

Onions

Shiitake mushrooms

Chili peppers

Cilantro

Chives

Oil consumption

Seafood sauce

Sweet noodle sauce

Tomato sauce

Vietnamese hot sauce

Barbecued pork sauce

Salt

White pepper

Chicken essence

Oil

Cooking wine

Starch

White sugar

Doubanjiang

Garlic

Method

1

Slice the ginger, cut the green onions into small sections, cut the potatoes into long strips, slice the onions, cut the peppers into sections, and put the mushrooms in water until they are ready (I used dried shiitake mushrooms). Because the fish is purchased fillet, no special treatment is required. Just marinate it with cooking wine and starch for 15 minutes.

2

Put oil in the pot, first add garlic and ginger slices and stir-fry until fragrant, then add potatoes, onions, mushrooms, peppers, green onions, cover and simmer Cook over high heat for 15 minutes, opening the lid and stirring briefly 2-3 times to prevent the pot from burning. If there is too little oil in the first time, add an appropriate amount when stir-frying.

3

While the vegetables are simmering, prepare the sauce. Adjust the amount of oil consumption: hoisin sauce: sweet noodle sauce: tomato sauce = 2:2:3:1. I also added bean paste: Vietnamese hot sauce: barbecued pork sauce = 2:1:0.5. Add sugar and pepper. After mixing evenly, add a small amount of salt to taste if it is too light.

4

Put the marinated fish fillets into the stew pot, cover and simmer over medium heat for 10 minutes, until the fish changes color.

5

Put the prepared sauce and chicken essence into the pot, stir-fry evenly, cover and simmer over medium-low heat for 5 minutes. Remove the juice over high heat.

6

After taking it out of the pot, sprinkle in the chopped coriander and chopped green onion.