Pepper loach: raw materials: 300g loach, 5g onion10g ginger seasoning, 20g dried pepper, 0g salt10g monosodium glutamate. The production process is 1. Wash loach, fry in boiling oil, and drain. 2. Wash the pot, add water, add salt and monosodium glutamate, add loach and cook until it tastes delicious; 3. Add oil to the pot and heat it. Add dried chili and stir-fry, then add loach and stir-fry. It is especially recommended that loach must be fried at 70% hot oil temperature to keep its original state. The method of spicy loach

Ingredients: 1, a catty of loach. 2, a piece of ginger. 3. Two tablespoons of Chili powder. 4. Three tablespoons of red oil. 5. A teaspoon of pepper. 6. Two tablespoons of soy sauce. 7. A tablespoon of sugar. 8. Half an onion. 9. Three tablespoons of cooking wine. 10, salt, monosodium glutamate.

Practice: 1, cut the onion and slice the ginger.

2. Wash the loach after it is opened (the loach can also be kept in clear water for a few days, put a proper amount of oil in the water, and then open it), wipe off the surface mucus with salt, and then rinse it off. Take half a slice of ginger and half a slice of onion, two spoonfuls of cooking wine and one spoonful of coffee salt, and grab them evenly for about half an hour.

3. Put oil in the pot and heat it to 70% heat. Add loach (remove minced onion and ginger) and fry until it turns yellow. Take it out for later use.

4. Leave about half a tablespoon of oil in the pot, stir-fry the other half of onion and ginger slices, add about half a cup of soup or water, and stir-fry the fried loach, one tablespoon of cooking wine, sugar and soy sauce over medium heat (without cover).

5. When the soup is dry to bright oil, add Chili powder, pepper powder, red oil and monosodium glutamate.

6, stir fry evenly, after being completely cooled, put it into the pot to eat.