Pickling: add two lumps of salt as big as a small fingernail, add a small slice of ginger, add a green onion and cut it into short pieces, and cook wine for 3 spoons. Marinate for 5 minutes.
Seasoning: rapeseed oil1000g, one diced green onion, one sliced ginger, two sliced garlic, about 30 dried green peppers, one and a half spoons of spicy sauce, one spoon of pepper noodles (from Erjing), one spoon of cumin powder, one spoon of sesame oil, one spoon of pepper oil and one half spoon of chicken essence monosodium glutamate.
Cooking: ① Pour1000g of oil into the pot, bring to a high heat to about 160℃ (the oil in the pot emits a little smoke, and the oil feels slightly flowing in the pot), pour in the piranha, adjust it to medium heat, and fry until the surface is golden. Pour the oil into the container (or fry it with a little oil)
(2) Add 4 tablespoons of oil to the pot, stir-fry ginger slices, garlic slices, dried green peppers and green onions together until the surface of the onions is slightly yellow, add spicy ginger and stir-fry for about 3 seconds, add the cut green peppers, stir-fry until they are 6% ripe, add the corydoras, stir-fry until the green peppers are 8-9% ripe, add the cumin powder of pepper noodles, stir-fry evenly, and then add chicken essence, monosodium glutamate and sesame oil to the pot.