Garlic mackerel

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Cut it into small pieces and other raw materials are ready

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(b) A boiler of water with a small quantity of oil salt and a drop in golden needle mushrooms

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(b) To mix the watered golden needle mushrooms into a suitable quantity of salt, pepper powder and a few drops of olive oil

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(a) To be held on the bottom of the container pan

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(b) Put a proper amount of oil in the pot and go down to the garlic barber

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Until it's slightly yellow, and it's taken it out into the bowl

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(b) Drying the surface of the mackerel and frying it in garlic oil

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(b) Frozen to the surface, and then extracted into the disk

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The oil in the remaining pots will explode with onions, ginger chips, chili, soy sauce and soy sauce

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Down into the roasted gills and down softly

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We'll add beer without raw materials

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When the fire opens, the cover will boil for six or seven minutes

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Uncover the cover and cook with the freshly blown garlic

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Add a proper amount of salt for the taste

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The fire gathers juice until it is thick, so that the roasted gills are laid in a pan with golden needles and mushrooms

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And then we'll put some little onions on the surface, and we'll make the fresh and delicious garlic moss。

1. Prepare the raw ingredients. Garlic is a key ingredient; it not only removes the fishy smell but also adds a rich aroma, so don't be afraid to use plenty of it. Since the portion of fish was small, I added some enoki mushrooms to line the bottom of the pot. Of course, you can use other vegetables instead, or omit them entirely. If you do use vegetables that aren't pre-cooked, remember to blanch them first. 2. The garlic must first be stir-fried in oil until it's slightly golden brown; this will make it more fragrant. Furthermore, searing the catfish in this garlic oil will help remove its fishy taste and enhance its flavor. 3. After preparing the two main ingredients, use the remaining oil to stir-fry the broad bean paste, fermented black beans, and the scallions and ginger until fragrant. Then, add the seared catfish pieces. Gently turn the fish to avoid damaging its surface, then add enough beer to cover everything. Beer is effective for removing the fishy taste and enhancing the flavor. If you don't have beer, use cooking wine and some water instead. 4. Cover and cook for six to seven minutes. Be careful not to overcook the fish to keep it tender and fresh. Now, add the pre-stir-fried garlic and cook it together. Don't add the garlic too early, or it will become too soft. Add the seasonings, then turn up the heat to high and reduce the sauce until it reaches the desired thickness. 5. Pour the cooked fish and sauce over the enoki mushrooms in the pot. Garnish the top with some chopped scallions.