1. Slice the catfish, use cooking wine, salt, ginger, and green onions for ten minutes to remove the fishy, then remove the water and impurities, add pepper and sweet potato powder, mix well and set aside.
2. Put edible oil in the wok, heat it to 70% oil temperature and add the green pepper, and the dried chilies will be fragrant.
3. Add garlic cubes, Sichuan-flavored pickled ginger peppers, Pixian watercress, tempeh, white sugar, and stir fry until fragrant.
4. Add beer, fresh soup, chili noodles, and vinegar, and bring the bottom soup to a boil.
5. Put the fish head, fish tail, and fish bones in sequence. Each time you put one thing in, wait for the water to boil and put the second thing in. Finally put in the fish fillets. After the spring onions, use a frying spoon in the pot to gently push the juice, 1 After a few minutes, pour in an appropriate amount of gorgon juice, pick up the pot and put on a plate.
6. After serving, sprinkle some pepper noodles, monosodium glutamate, chopped green onion, and you're done.
Tips:1. When sizing fish, the bones of the fish can be separated from the meat to prevent the fish from rot during the mixing process.
2. Adding beer is to increase the aroma of malt, and it can also be replaced by cooking wine, which does not have much effect on the final taste.
3. If there is no fresh soup at home, you can mix chicken essence with water, the effect is the same.
4. After the fish bones are put in the pot, let them simmer for a while to ensure that they are delicious and put in the fish fillets.
5. Remember to push lightly after putting in the fish fillets, otherwise the fish will rot, and the pan will be ready when it is broken.
