Ingredients

Main ingredients

Catfish

1000g

Tofu

300 grams

Accessories

Cooking wine

Adequate amount

Ginger

Adequate amount

Green pepper< /p>

1 piece

Red pepper

1 piece

Green garlic

10 grams

Oil

An appropriate amount

Garlic slices

3 pieces

Dried pepper

An appropriate amount

2 spoons

Vinegar

2 spoons

Doubanjiang

2 spoons

Chopped pepper sauce

2 spoons

Steps

1. Wash and cut a catfish of about two kilograms into pieces, marinate it with cooking wine for a few times Minutes, remove the fishy smell

2. Cut the tofu into cubes and set aside

3. Slice the ginger and garlic, cut each green and red pepper into large dices, cut the green garlic into long sections, and cut the dry peppers and set aside.

4. Pour half a pot of oil into the pot and heat it until it is 80% hot. Add the ginger slices and garlic slices first, then add the dried peppers and stir-fry until fragrant

5. When the peppers are a little thicker When the color changes, add the catfish and stir-fry for a few times until the color turns white

6. Add two tablespoons of salt, two spatulas of vinegar, two tablespoons each of bean paste and chopped pepper paste. Stir well

7. Pour in half a pot of water, similar to boiling soup, just enough water to cover the fish

8. Add tofu

9. Cover the pot, bring to a boil over high heat, then change to medium to low heat, and simmer for another 20 minutes. Remember, don’t be afraid of overcooking. As the old saying goes, tofu is boiled, fish is boiled, so fish and tofu are not afraid of boiling. The more it is cooked, the tenderer it becomes, and the more it is cooked, the more flavorful it becomes

10. Add a small amount of chicken essence, and then pour it into the hot pot

11. Leave a small amount of base oil in the wok, and pour in green and red peppers Dice and green garlic leaves, add a small amount of salt, stir-fry briefly, add it to the hot pot and serve

12. Put it on the induction cooker and eat it while cooking, it will be very hot