1.
Catfish, also known as braided fish.
Wash the braided fish, remove the internal organs, and remove the blood. The fish liver is very big and put it in the soup when it is stewed. It is very tender. It is best to keep the fish head, and the fish head will be fresher when it is stewed.
2. Use a knife to draw a knife along the fish body, and cut to the longitudinal spine position, cut through without cutting, easy to taste.
3. Heat oil in a pan and saute the shallots, garlic and onions. Onions can deodorize and improve freshness.
4. Add appropriate amount of cold water, mix all the ingredients in the auxiliary materials thoroughly, and put the fish plate into the pot.
5. Heat to a boil on a small fire, skim off the foam.
6. Continue to cover and simmer over low heat.
7. Stew until about half of the soup is left, add the sliced tofu. If you don’t have it, you can leave it alone and just collect the juice over the fire.
