Broad Bean Rice Boiled River Catfish
1.
Remove the viscera, eggs and gills of the cut and chopped river catfish, clean it and place it in a basin, sprinkle it with flour and knead it to remove mucus from the epidermis, and then wash it with water to control the water for later use.
2.
Heat the iron pan and pour the oil, cut the old tofu into the pan, fry until the surface is burnt and fragrant and become discolored, wash the scallions and green garlic, cut into sections for later use, and slice the ginger
3.
Using the bottom oil in the pot, put the sliced ginger and shallots and garlic into the pot and stir fragrant. Cut the boiled pork belly strips into the pot and stir until the skin is fried and fragrant. Set aside.
4.
Fry the pork belly with the lard, and fry the catfish until it is burnt on both sides. Pour the fried pork belly and green onion, ginger and garlic back into the pot, and stir-fry together with the fish.
5.
Pour boiling water into the pot, add the amount of water to flood the noodles with ingredients, and boil the pot on high heat
6.
Pour the fragrant tofu cubes into the pot, weigh all the ingredients in the pot, turn to medium heat, cover and simmer until the soup is thick and mellow (about 30 minutes)
7.
Peel the gourd and cut it in half, dig out the soft flesh layer in the center, cut large pieces into the pot, and cook until soft
8.
Remove the pods and peel off the seed coats of the fresh broad beans. Rinse them and pour them into the pot until they are cooked and soft. Add salt and pepper to the pot. Pour the ingredients and the soup into the preheated casserole and sprinkle with shallots. Serve at the end
