Garlic catfish is a traditional famous dish of Han nationality in Sichuan Province, belonging to Sichuan cuisine. It tastes tender and mellow, rich in garlic, salty and palatable, and rich in flavor. Besides DHA, fish is also rich in calcium, phosphorus, vitamins A and D, which can be eaten by the general population. Eviscerate catfish (catfish), chop off the tip of mouth and tail, and chop the back into sections; Wash garlic, put it in a bowl, add a little salt, cooking wine and broth, steam it in a cage, take it out and cool it; Soak red pepper, cut onion into sections, and cut ginger into slices; Pixian watercress chopped fine; Pinch the coriander heart into short segments; Put the pot on fire, add vegetable oil to heat it, fry catfish slightly, and take it out. Leave a little oil in the pot. When the watercress is braised until it is red, add broth. After boiling, remove catfish, salt, soy sauce, white sugar, cooking wine, vinegar, pickled red pepper, scallion and ginger slices from the watercress residue. After boiling, move it to low heat, cover and cook until the fish is cooked and tasty. Thicken the water and starch in the pot into thick juice, cook a little vinegar, pour it on the fish, and put the coriander heart at one end of the plate.