Braised loach ingredients: loach, sugar, ginger, garlic, millet chili, cooking wine, soy sauce, oyster sauce, Pixian bean paste, braised soy sauce, green onions, canola oil. The loach is cut down, hollowed out and cleaned with scissors! Cut a few more times with scissors! Rinse with water! Drain Heat oil in a pan until 60-70% hot, then add the loach and fry until golden brown on both sides. Set aside! Fry the loach in oil in a pan and saute ginger and garlic! Add 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of cooking oil, 2 tablespoons of Pixian bean paste, and 1/2 tablespoon of braised oil and saute well! Add the fried loach and spicy rice! Add water and bring to a boil, simmer over medium heat until delicious! Add pepper to taste. Sprinkle with green onions and you're done.

With soy sauce, oyster sauce, sugar and a small amount of white vinegar, make a sauce, and then fry the fried loach for stir fry, then pour the sauce, slowly reduce the sauce with a small fire, to be out of the pot when drizzled with a small amount of water starch, add a bit of chicken essence, sprinkled with a little cilantro can be out of the pot. Loach practice is very diverse, some people like to do soup, some people like to stir-fry, some people like pepper, I like to stir-fry.

The pot of hot oil began to auxiliary materials burst incense, in turn, into five or six slices of ginger, a large number of garlic cloves (at least 2 two), dried chili shells seven or eight, pepper grain 80, anise two, two pieces of spices, sautéed. According to the amount of loach into the beer, beer did not over the loach shall prevail. Hot pot pour 100 grams of canola oil, 30 grams of sesame oil, 20 grams of peanut oil, 10 grams of sesame oil. Oil temperature of 80% pour into the soaked dried chili peppers, peppercorns, dry sautéed out of the flavor pour into the ginger, onion stir fry, onion; stir fry a little flavor, pour into the soybean paste continue to stir fry.

Fry the loach and add boiling water until submerged, give onion ginger soy sauce sweet wine salt. Open lid medium heat for 20 minutes plus tofu, continue for 5 minutes off the fire, start the pot to pot, give a few sections of scallions garnish, into the dish on the table. Dry stir-frying is quite a common practice in Sichuan cuisine, mainly with oil slowly stir-fried vegetables, especially tender and fragrant, fresh and crisp. Commonly used to dry stir-fry items are beans, eel, beans, lobster, eggplant, mushrooms and so on; frying pan hot, under the mud tender slices, ginger particles stir-fried to loach slices stretch straight, add bean paste, chili powder stir-fried flavor, add a little water, into the soy sauce, sugar, monosodium glutamate, cooking wine; to small and medium heat to the juice thick taste thick, thickened with water starch, the chili pepper sprinkled in the loach slices, sprinkled with cilantro to the end.