20 loaches

4 shallots

Proper amount of salt

15 dried pepper

Sichuan pepper

Proper amount of cooking wine

Pickled ginger 1 tablet

Ginger 1

2 garlic

250 grams of Chili noodles

Boiled loach?

Feeding loach in salt water for 20 minutes, and then slaughtering; Wash the internal organs with running water, soak them in 10 water for a few minutes to remove blood; Marinate loach with salt, ginger slices and cooking wine for a while.

Prepare seasoning: cut dried peppers, garlic cloves, pickled peppers soaked in ginger, and bean paste.

Hot pot cold oil, oil temperature 7 mature stir-fry to taste; Stir-fry for 7 or 8 minutes, add various favorite side dishes, such as potatoes (sliced and delicious), bean sprouts, tofu, etc., add a little salt, and cook slowly over medium heat.

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Cool the oil in another hot pot. When the oil temperature is 8, add a lot of pepper granules (the more the better) and 3 tablespoons of dried Chili noodles. Stir-fry until the oil turns red and turns to a big fire. Add loach, stir-fry for 3 minutes, then add a few spoonfuls of dried Chili noodles (if you are afraid of spicy, adjust according to your own taste), then add appropriate amount of salt and garlic leaves, stir-fry twice, turn off the heat, and leave some fried loach in the pot for later use. Put the loach in the side dish pot.

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skill

Misgurnus anguillicaudatus has a heavy fishy smell, so the heavier the spicy taste, the better!

Misgurnus anguillicaudatus tastes better when cooked soft and rotten.