Ingredients: loach 500g, beer, onion, ginger, garlic, pepper, cooking wine, bean paste, sweet noodle sauce, green pepper, coriander, oil and salt. Production process:

Step 1: Put the loach into a dish with a deep bottom, pour a few spoonfuls of edible salt into the dish, then cover it, kill the loach in about 20 minutes, and then take out the internal organs of the loach.

Step 2: After cleaning the internal organs of the loach, pour clean water to clean the loach several times. After cleaning, put the loach into boiling hot water, quickly blanch for a few seconds, then take it out and clean it again, so that the mucus on the loach is completely cleaned. Add the right amount of salt, ginger, pepper, cooking wine, etc. To the completely cleaned loach. Stir well and marinate for15min.

Step 3: During curing, we prepare ingredients. Cut into white sections, slice ginger, chop garlic into minced garlic, cut green and red peppers into circles, and cut coriander into small pieces for later use.

Step 4: Add oil to the hot pot. When the oil temperature is 60% hot, put the marinated loach into the oil pan with chopsticks, fry until both sides are golden, and take it out for later use. To do this, we can take out half of the fried loach and dip it in cumin powder. This is the smell of roasted loach.

Step 5: Leave the bottom oil in the pot, add minced garlic, ginger slices and onion segments and stir-fry until fragrant, then add two spoonfuls of bean paste and stir-fry until red oil, then add one spoonful of sweet noodle sauce, then pour in the remaining half loach, pour in a proper amount of beer without loach, cover the pot and stew for 10 minute, then add green pepper, stir-fry for a while, and add coriander to serve. Then share the practice of this loach. There are two flavors in a process, one is fried barbecue, which is crispy outside and tender inside. The other is red burning spicy, delicious and refreshing, and the wine is delicious.