Introduction of garlic catfish

Garlic catfish is a traditional dish of Han nationality in Sichuan, which belongs to Sichuan cuisine. It tastes tender, smooth and mellow, with rich garlic flavor, salty and palatable taste and rich flavor. In addition to DHA, fish is also rich in calcium, phosphorus, vitamins A and D, which can be eaten by the general population. Eviscerate catfish (catfish), cut off the tip of mouth and tail, and chop the back into sections; Wash garlic, put it in a bowl, add a little salt, cooking wine and broth, steam it in a cage, take it out and let it cool; Red pepper soaked, onion cut, ginger sliced; Pixian watercress is finely cut; Pinch coriander heart into small pieces; Put the pan on the fire, add vegetable oil to heat it, fry the catfish a little, and take it out. Leave a little oil in the pot. When the watercress is stewed to red, add the broth. After boiling, remove catfish, salt, soy sauce, sugar, cooking wine, vinegar, pickled pepper, onion and ginger from the bean paste. After boiling, move to low heat, cover the pot and cook until the fish is cooked and tasty. Thicken the water and starch in the pot into thick juice, cook a little vinegar, pour it on the fish, and put the coriander heart on one end of the plate.