Catfish 1 strip

3~4 eggplants

Onion 1 root

2 slices of ginger

Garlic 1 head

1 octagon

Proper amount of cooking wine

Proper amount of soy sauce

Appropriate amount of flour paste or bean paste

Appropriate amount of chicken essence

Proper amount of sugar

Proper amount of water

Step 1

A catfish was slaughtered and washed by the master in the vegetable market.

Second step

Cut catfish into large pieces for later use.

Third step

Cut the eggplant into hob blocks for later use.

Fourth step

Chopped green onion, pickled pepper, ginger, aniseed.

Step five

Heat a pan, pour in corn oil, heat and cool the oil, then add aniseed, ginger, garlic, onion and pickled pepper and stir fry. Add catfish pieces, pour cooking wine, and stir-fry the fish pieces until the color changes evenly.

Step 6

Add eggplant pieces, stir-fry, sprinkle with chicken essence and sugar, and add water to the pot to boil. Cover the pot and simmer until the fire is medium.

Step 7

Stew for about 15~20 minutes, and collect half of the soup. Add batter or bean paste, turn it gently with a shovel, cover the lid and continue to stew and collect the soup.

Step 8

Continue to stew for about 5~ 10 minutes. When the soup is thick and the sauce is fully soaked, you can turn off the fire.