Spicy Dry Pot Catfish Recipe

Add salt to the cleaned catfish, and rub the scallion segments and ginger slices with salt to extract the juice. Pour the juice into the fish and marinate for 20 minutes.

Remove the fish from the water and mix it with a suitable amount of starch.

Deep-fry in hot oil over high heat until golden brown on both sides.

Remove and set aside

Prepare green and red Sichuan peppercorns, minced garlic and ginger, and dried chili peppers cut into sections. Soak them in hot water for 2 minutes, then remove and drain.

Heat oil, then sauté garlic, ginger, and Sichuan peppercorns until fragrant.

Stir-fry the chili peppers until the moisture evaporates.

Stir-fry the fermented soybean paste and hot pot base until fragrant.

Add the catfish and season with light soy sauce, sugar, and chicken bouillon.

Pour vinegar around the edge of the wok, sprinkle with chopped scallions, stir-fry evenly, and then plate!