Sichuan-flavored casserole simmers loach, mid-autumn moon rabbit buns, jade rabbit welcomes Mid-Autumn Festival, krill steamed slippery eggs, Luffa fresh shrimp soup, Mid-Autumn Festival reunion buns, moon cakes, colorful jiaozi and so on.

here's how to stew loach in Sichuan casserole for reference. First, prepare the materials: 4g loach, appropriate amount of onion, ginger and garlic, appropriate amount of pickled sea pepper, appropriate amount of pickled ginger, 3g of pickled radish, 3g of Pixian bean paste, 3g of pickled sea pepper paste and 3g of fermented grains.

1. Dice ginger and garlic, cut green onions, soak radish slices, soak ginger, soak sea pepper and shred.

2. Kill the loach now, and then marinate it with salt to taste.

3. Heat the oil in the pan, then stir-fry the onion, ginger and garlic over low heat.

4. Add pickled sea pepper and ginger and stir-fry until fragrant.

5. Add Pixian bean paste and stir-fry until fragrant.

6. Stir-fry with Chili sauce.

7. Add radish and stir-fry until fragrant.

8. Add fermented grains and stir-fry until fragrant.

9. Pour the stock and add red pepper to boil.

1. After boiling for 1 minutes, put the loach and continue to cook for 5 minutes.

after p>11, 5 minutes, put the colored pepper slices.

12. Take the pot and put it into the casserole.