Cauliflower Burnt Catfish

Cauliflower Burnt Catfish

1. Fresh catfish slaughtered and washed

2. Chop into chunks and drain the water for later use

3. The wild catfish in Liangzi Lake is not farmed

4. Prepare some Northeast soybean paste, about three to four spoons

5. The pot is 60% hot, the ginger slices are put into the pot and rubbed, then pour a small amount of oil on low heat and stir fragrant ginger and garlic

6. After the ginger and garlic are fragrant, simply fry the fish cubes in the pan, or stir fry directly

7. Stir fry

8. Stir Fried Sauce

9. Soybean paste must be sautéed on low heat to get the fragrance

10. The sauce is well mixed with the fish pieces

11. Pour some water and stew the fish over high heat, add a little cooking wine and pepper

12. Prepare some garlic during the fish stew

13. The sauce has a salty taste. If you want to put it in the pot, you can add some salt, light soy sauce and dried chili appropriately.

14. Skim all the boiled foam, so that it can remove the fishy to a large extent.

15. Wash the cauliflower and tear it into small pieces by hand

16. After the fish has skimmed the froth, you can pour the cauliflower in. Push the bottom of the pot to make sure it doesn’t stick.

17. Stew on high heat throughout the process, turn the pot halfway through

18. The cauliflower simmered for about 15 minutes is almost cooked through, and the soup is almost ready

19. After the garlic segments are put into the pot, turn off the heat and start the pot

20. Yes, that’s it, turn off the heat and set the pot to the plate