1. Prepare seasoning, ginger. I use pickled ginger to refresh myself.

2. Take care of the loach and wash it.

3. Wash the tofu and cut it into small pieces.

4. Heat the pan and pour the salad oil. I added some lard to enhance the fragrance, and I don't need to add anything I don't like.

5. Add garlic, ginger, small red pepper, pepper and garlic to the hot oil and stir-fry until fragrant.

6. Pour in the loach and turn it over quickly with a spatula.

7. Pour the water immediately. Some people like to fry loach, but loach will harden after frying, and it is not as smooth and tender as it is. Release the water at once, the loach is soft and slippery.

8. Water the loach, pour yellow wine, soy sauce and sprinkle some black pepper.

9. Sprinkle some fresh powder, put some rock sugar, cover the pot and stew! Turn the fire from boiling to small fire.

10. Tofu can be added in a few minutes. Tofu is put early and tastes good.

1 1. After half an hour, you can collect the soup, sprinkle with salt, cook for a while and put garlic leaves, and then serve.