1. One catfish, about 1000 grams;
2. Remove the gills and break the abdomen and wash away the blood.
3. Chop a large tuo, add 2 teaspoons of bean paste, 1 teaspoon of pepper, 4 teaspoons of cooking wine, scallions, and ginger slices;
4. Mix well and marinate for 10 minutes.
5. 150 grams of soy sauce winter vegetables, cut into long pieces, and sliced shallots;
6. Cut celery into sections;
7. Cut off the old roots of the enoki mushrooms, disassemble them, and soak them for later use.
8. If it is oily, heat it to 7-8 heat, and fry the fish tuo for about 1 minute to remove the oil;
9. Leave 1 tablespoon of oil in the bottom of the pot, reduce the heat to 4 teaspoons of bean paste and fry until fragrant;
10. Add winter vegetables, add water, pour into Yutuo and cook over medium heat;
11. Bring to a boil and cook for 5 minutes, add 2 teaspoons of pepper, add celery and enoki mushrooms;
12. Boil the green onion and ginger for pickling fish until the vegetable is soft;
13. Add 2 teaspoons of chicken essence, mix well, and pour into the hot pot;
14. Leave 0.5 tablespoon of vegetable oil in the bottom of the pot, heat up and reduce the heat to low, add 10 dried sea peppers and a handful of Chinese peppers and fry them for a fragrant flavor;
15. Pour pepper oil on the fish noodles;
16. Put small green onions, celery leaves, and sprinkle a little white sesame on it. (After eating the fish, you can heat and scald other ingredients)
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