2. Put the newly bought loach fish into the basin, add a small amount of water and keep it for half a day, so that the loach fish can spit out the dirt.
When you are ready, pour out the water, add two spoonfuls of salt and cover it. After a while, loach fish will not be alive and kicking.
4. Pack the loach fish, wash them with clear water and control the water for later use.
5. Wash the eggplant with clear water and cut into pieces for later use.
6, pork belly cut into pieces, onion, ginger, garlic minced, prepare red dried peppers for use.
7. Heat the oil in the pot. When the oil is hot, add pork belly and fry until the oil is under the meat (mainly the taste of lard). Then add pepper, star anise, dried red pepper, onion, ginger and garlic, and stir-fry until fragrant.
8. Add two spoonfuls of bean paste and stir fry. Add cooking wine, soy sauce, sugar and vinegar, and stir-fry to make a sauce.
9. Add loach fish, stir-fry slightly, and then add water. The water did not pass the loach fish, and the fire boiled. Turn to medium heat and simmer.
10. After boiling for five minutes, add eggplant. Stew the eggplant until it is soft. After collecting the soup (leaving a little soup is more delicious), add monosodium glutamate, turn off the fire and take out the spoon (you can taste the salt without adding salt).