2. Seasoning: vegetable oil, cooked lard, onion, ginger, salt, cooking wine, monosodium glutamate, soy sauce, vinegar, sugar, watercress, broth and water starch.

3. Remove the gills and viscera from the catfish, wash it, plan a few knives on the back and cut it into connected fish segments.

4. Pour vegetable oil into the pot and cook, add garlic and fry until golden brown, and take it out.

5. Pour the cooked lard into the pot, add catfish and fry the fish on both sides for later use.

6. Stir-fry watercress, add onion, ginger, salt, cooking wine, monosodium glutamate, soy sauce, vinegar, sugar, broth, fried garlic, bring to a low heat, add monosodium glutamate and water starch to thicken.