Spicy loach: raw materials loach 300 grams, 10 grams of green onions, 5 grams of ginger seasoning dry pepper 20 grams, 10 grams of salt, monosodium glutamate (MSG) 3 grams of the production process 1, the loach washed, put into the boiling oil after frying incense, fished out to drain the oil; 2, clean the pot, add water, put in the salt, monosodium glutamate, into the loach cooked until flavored; 3, the pot of oil to heat up, under the dry pepper stir-fried incense, add loach stir-fried can be; special tips loach must be fried in 70% hot oil temperature to keep the original shape.

How to make: 1: Cut green onion into pieces and slice ginger.

2, the loach disemboweled intestines after washing (loach can also be not disemboweled, the practice is to put them in the water for a few days, the water put the right amount of oil), put the salt rubbed to the surface mucus, rinse again. Take half of the ginger, green onion, two spoons of cooking wine, a coffee spoon of salt to catch the flavor for about half an hour.

3, the pot of oil on medium-high heat until 70% hot, under the loach (pick up the onion, ginger, do not) to fry dry water to the yellow color and fish out for use.

4, leave about half a tablespoon of oil in the pot, under the other half of the shallots, ginger slices fried flavor, add about half a cup of soup or water, under the fried loach, a tablespoon of cooking wine, sugar, soy sauce with medium heat (uncovered).

5, boil dry soup until bright oil, the next chili powder, pepper powder, red oil, monosodium glutamate.

6, stir-fry well after the pot to plate, to be completely cooled can be eaten.