Raw materials:

More than 1 kg of fresh catfish 1 piece, four or five long purple eggplants (about 1 kg), two pork belly, two fresh peppers or green peppers, and 4 tablespoons of peanut oil.

Seasoning:

Two fingers-thick scallions, two ends of garlic, a piece of fresh ginger the size of an egg, 5 tablespoons of pepper powder 1, 3 tablespoons of extremely fresh soy sauce, 2 tablespoons of cooking wine, a proper amount of salt, sugar1tablespoon, and 2 tablespoons of soybean noodle sauce.

Preparatory work:

1 After killing catfish, scald it in boiling water, rub off the mucus, wash and cut into sections.

2. Cut the eggplant into pieces, slice the green onion flat, peel the garlic cloves flat, shred the fresh ginger, slice the fresh pepper or green pepper, and dice the pork belly.

Practice steps:

1, heat the peanut oil to 60% from the pan, add diced pork belly, pepper powder, green onion and fresh shredded ginger to smell.

2. Add soy sauce, noodle sauce, sugar, cooking wine, catfish and eggplant in turn, and add boiling water to the ingredients that have just passed.

3. After the fire is boiled, turn to low heat for 25 to 39 minutes, add salt to adjust the saltiness, add garlic cloves, fresh peppers or green peppers, and collect the juice over high fire.

4, out of the pot, sprinkle some parsley section to serve.