1. Tear the eggplant into strips, don’t cut it with a knife, tear it with your hands
2. Scallion, ginger, garlic and star anise are ready
3. Clean the catfish and cut into three pieces
4. When the oil is 80% hot, add the eggplant and fry until golden brown. Remove
5. Leave a few drops of oil in the country, add the green onion and ginger to the soy sauce to saute the pot
6. Add appropriate amount of water, add catfish and star anise, salt and monosodium glutamate, consume oil, boil the pot and simmer on medium heat for about 25 minutes
7. Add the fried eggplant chili and continue to simmer for 10 minutes
8. Add garlic and parsley to serve
Tips:1. The soup can be slightly salty so that the taste of fish and eggplant is just right 2. If the fish is simmered, don’t use a spatula to pick it up and immediately switch to another pot and continue to simmer, otherwise the simmering taste will come out
