Ingredients: 200 grams of loach, 200 grams of taro

Accessories: 50 grams of bitter melon, 30 grams of bell pepper

Seasoning: 25 grams of vegetable oil, 10 grams of cooking wine, 3 grams of salt, 2 grams of MSG, 2 grams of pepper, 3 grams of ginger

1. Peel, wash and cut the taro into pieces and steam it in a pot;

2. Wash and slice the bitter melon;

3. Remove the stems and seeds from the sweet red pepper, wash and slice them;

4. Put the live loach into a boiling water pot and scald it to death, remove the internal organs and Wash away the impurities;

5. Heat the oil in the wok, add shredded ginger and sauté until fragrant, add the loach and fry over medium heat until both sides are slightly brown, add cooking wine and water and bring to a boil, add the taro cubes Simmer until slightly white, then add bitter melon cubes and sweet red pepper slices and cook briefly;

6. Add refined salt, monosodium glutamate, and pepper to the pot and simmer until the soup turns milky white.