1. Buy a live loach, put it in a pot for 1-2 days, drop 1 spoon of cooking oil in water to make it spit out the sand in its belly, and change the water 1-2 times in the middle.

2. When the empty pot is hot, pick up the loach in the water with a basket, quickly put it into the hot empty pot, and quickly cover the pot; (lively little loach can't be slaughtered directly)

3. Wash the pot, put it on the fire again, add the cooking oil, when the oil is 50% hot (hands are put on the oil, and it feels a little warm), add the loach, fry it until the surface is solidified, take it out, continue to raise the oil temperature in the pot to 70% (a chopstick is inserted into the oil, and countless small bubbles appear around the chopsticks), then put the loach in and fry it until the surface is burnt and the body is golden, and take it out to control the oil.

4. Cut the onion, ginger and garlic into powder respectively, and cut the dried pepper into small rings.

5. Leave some freshly fried loach oil in the pot, heat it over medium heat, and add ginger, garlic and pepper to stir fry.

6. Pour in the fried loach, salt and cooking wine and stir fry. Finally, sprinkle with salt and pepper and mix well to increase the taste of loach. Turn off the fire and serve loach.