[ Materials] Half a catty of loach, two or two fried powders and two green peppers,

1. Put the loach in a cold water pot, heat it slowly until the loach does not move, take it out, wash it for later use, 2. Hang the powder, add two or two fried powders to a small bowl of water, and mix well; 3. Deep-fry until golden; 4. Sprinkle with salt and pepper powder after fishing out; 5, then put it in the pot, add a little oil and stir fry, add soy sauce and green pepper and stir fry. 6, turn off the fire.

1. First, feed the loach with water for several hours, and let it spit out its dirty things (change the water frequently).

2. Prepare the ingredients:

1) Garlic: minced

2) Red pepper and green pepper: shred, cut or cut into small circles. If you can eat spicy food, you can use pepper, but if you can't eat spicy food, you can choose a smaller one.

5. Put oil in the pot, heat it, add a little shredded ginger and fry it, then quickly pour the loach into the pot, immediately cover the pot and fry it for a while. After the water of the loach is dry, first put the loach on the plate;

6. Add oil to the pot, pour ginger, garlic, green pepper and red pepper into the pot and saute until fragrant, and then add a little salt.

7. Help the oiled loach into the pot and stir-fry until it is coOKed. Finally, add perilla leaves and stir-fry for a few times, and it will be ok.

Note:

1. In step 5, the oil must be hot enough, and the lid must be covered quickly after the loach is poured, otherwise all the loaches will jump out when it is hot.

2. Perillae must be placed at the back, and the loach should not be stirred vigorously, otherwise the loach will be broken.

3. Don't put water in the whole process, and it's best to put salt in the sixth step.