A large catfish, rattan pepper (in large quantities), ginger, garlic, onion, pepper, tomato, cooking wine, salt, chicken essence, sugar, cooking oil and water (bone soup is the best).

Dip in water to taste:

Coriander powder, pepper powder, agastache powder, spicy lobster sauce powder.

Production steps:

1, catfish viscera removal, repeatedly washed, cut into small pieces, add a little salt, cooking wine, ginger slices to marinate for about half an hour, and wash off impurities after flying (this step is very important, because catfish has a strong smell and a lot of mucus, which can be deodorized and cleaned well).

2. Heat a proper amount of oil in the wok, and pour 2/3 of the rattan pepper into the wok to make it fragrant.

3. Add ginger slices, garlic slices, onion slices and pepper slices and stir fry.

4. Add enough water to drown all the fish pieces (bone soup is more delicious), bring to a boil over high fire, pour in the remaining rattan pepper, turn to low heat to cook the fragrance of rattan pepper, and add salt, chicken essence and a little sugar to adjust the taste.

5. Cook the fish head for a while, and then cook the fish piece by piece.

6, put the tomato pieces in front of the pot and cook them a little ~!

The taste of rattan pepper is very refreshing ~! The taste is fresh and hemp, spreading from the tip of the tongue ~!

It will taste better if there is fresh rattan pepper.