The following is an introduction to the practice of simmering loach in Sichuan-flavored casserole for reference. First, the materials are prepared: 400g loach, appropriate amount of onion, ginger and garlic, appropriate amount of pickled sea pepper, appropriate amount of pickled ginger, 30g of pickled radish, 30g of Pixian bean paste, 30g of pickled sea pepper paste and 30g of fermented grains.
1, ginger and garlic are diced, green onions are cut into sections, radish slices are soaked, ginger is soaked, and sea pepper is soaked and shredded.
2. The loach is killed now, and then salted to taste.
3, pour the oil from the pot and heat it, then add onion, ginger and garlic to stir fry.
4, add soaked sea pepper, soaked ginger and saute.
5. Add Pixian bean paste and stir fry.
6. Stir-fry with Chili sauce.
7. Add radish and stir fry.
8, add glutinous rice to stir fry.
9. Pour the broth and add red pepper to boil.
10. After boiling for 10 minutes, put the loach and continue cooking for 5 minutes.
1 1, after five minutes, put the colored pepper slices.
12. Take the pot and put it into the casserole.