Materials: loach 500 grams, soaked black beans 100 grams, soaked soybean 100 grams, peel 1 piece of seasoning: monosodium glutamate, salt a little practice: 1. black beans and soybeans were put into a frying pan, do not have to add oil, fried until the bean coat cracked, and then washed with water, dry; loach to intestines and organs, the head washed; peel with water immersion washed. 2. oil is hot, loach fried to yellow, remove. 3. all the Materials together into the pot, add the right amount of water, first boil with fierce fire until the water rolls, and then switch to medium heat to continue to boil for about 2 hours, and then add a little monosodium glutamate, salt seasoning can be. Love tips: loach to braised and simmered soup for the best, should not be eaten with dog meat. Before cooking, put some green onions or chili peppers in the water to soak the loach, the loach will spit mud.

Pepper salt loach [material] loach half a catty, fried powder two two, two green peppers, 1, loach into the cool water pot, slowly heating, until the loach does not move, fish out, wash and wait for the use of 2 hanging powder, a small bowl of water plus two fried powder, mix well; 3, into the oil deep-fried to golden; 4, fish out sprinkled with pepper salt powder; 5, and then put into the pot, plus a little oil to stir-fry a little bit, add soy sauce green peppers with the same frying. 6, turn off the fire out of the The pan. 1. first water to raise loach for a few hours, let it spit out the dirt (to change the water). 2. Prepare the ingredients: 1) garlic: pat crushed 2) red pepper, green pepper: shredded or cut or cut into small circles can be, can eat spicy can be used finger day pepper, can not eat spicy on the selection of smaller chili peppers on the right, never use vegetable pepper) 3) ginger: shredded 4) perilla: remove the stalks and leave the leaves, washed and cut up 5) other ingredients: salt, oil 4. Wash the loach put in a small hole in a basket dripping dry, if it is already dead Loach do not want; 5. pot of oil, hot, put a little ginger popped, and then the loach quickly poured into the pot, and immediately cover the lid, a little fried for a while, the loach after the moisture is dry, the first loach into the plate; 6. pot of oil, ginger, garlic, green chili peppers, red chili peppers poured into the pot to burst incense, and then a little salt, 7. help just over the oil loach poured into the pot to stir-fry until cooked, and finally added Perilla leaves, stir fry a few times, it is OK. Note: 1. step 5 when the oil must be hot enough, pour the loach must quickly cover the lid of the pot, otherwise the loach in the heat all jumped out. 2. Shiso must be after the next, stir fry loach can not vigorously, or loach are broken. 3. Do not put water in the whole process, the sixth step when the salt is best one step to taste. I. Pepper loach Seasoning: resource constraints, you temporarily can not browse the attachment please understand, please log in first 1. loach (water raised two days to head and belly, a few drops of oil when the water). Pickled pepper, wild pepper, mash, ginger and garlic resource limitations, you temporarily can not browse the attachment please understand, please log in 2. Pickled pepper pepper ginger and garlic minced pot, put the oil under the material fried incense, under the loach stir-fry for a few moments, pour a little pickled pepper water, wine resource limitations, you temporarily can not browse the attachment please understand, please log in 3, put the mash to burn for four or five minutes after the flavor, should not be burned for a long time, loach is easy to rot.　　Loach tender, pickled pepper flavor, typical Sichuan cuisine hot pickled loach production method: main material: loach celery auxiliary: green pepper ginger ingredients: 1, boneless loach half a catty. 2, celery two two, cut section. 3, green onion half a two, half cut section, half chopped. 4, small green pepper one or two, cut circle. 5, a small piece of ginger, sliced. 6, three cloves of garlic, finely chopped. 7, the U.S. extremely fresh flavor juice two tbsp. 8, pepper oil one tbsp. 9, Three tbsp oil chili pepper. 10, two tbsp vinegar. 11, two tbsp Lao Gan Ma spicy sauce. 12, one tbsp sugar. 13, two tbsp cooking wine. 14, salt and monosodium glutamate (MSG). Directions: 1, in the loach in a bowl of salt, ginger, green onion, wine, mix well marinated. 2, salt, small green pepper rings, Meiji-Fresh flavor sauce, oil chili, vinegar, sugar, pepper oil, minced garlic, chopped green onion, spicy sauce, MSG or chicken broth in a bowl, add two tablespoons of hot soup or water to seasoning to be used. 3, the pot of oil to seventy percent of the heat, under the loach popping until the surface of the bright oil is light yellow. 4, the loach pushed to the side of the pot, add celery sections, add the appropriate amount of water. Put celery section, add the right amount of salt, stir fry for about half a minute. 5, the loach and celery stir fry evenly and then sheng to a large bowl. 6, drizzle with good seasoning, mix well and soak for a few minutes can be eaten.