Sichuan-style casserole stewed loach, Mid-Autumn Moon rabbit steamed buns, Jade rabbit welcoming Mid-Autumn Festival, krill steamed slippery eggs, Luffa fresh shrimp soup, Mid-Autumn Festival reunion steamed buns, moon cakes, colorful jiaozi making Mid-Autumn Festival and so on.

The following introduces the practice of simmering loach in Sichuan casserole for reference. 1. Material preparation: 400g loach, appropriate amount of onion, ginger and garlic, appropriate amount of pickled sea pepper, appropriate amount of pickled ginger, 30g of pickled radish, 30g of Pixian bean paste, 30g of pickled sea pepper paste and 30g of fermented grains.

1. Dice ginger and garlic, cut green onion, soak radish slices, soak ginger and soak sea pepper in Kamikiri shreds.

2. Now kill the loach and marinate it for taste.

3. Heat the oil in the pot, then add the onion, ginger and garlic and stir fry.

4. Add soaked sea pepper and soaked ginger and saute.

5. Add Pixian bean paste and stir fry.

6. Stir-fry with Chili sauce.

7. Add radish and stir fry.

8. Add glutinous rice and stir fry.

9. Pour the broth and add the red pepper to boil.

10. After boiling for 10 minutes, add loach and continue cooking for 5 minutes.

1 1, after five minutes, add the colored pepper slices.

12, take the pot and put it into the casserole.