1, preparation materials: 500g loach, one piece of ginger, two tablespoons of Chili powder, three tablespoons of red oil, one tablespoon of pepper powder, two tablespoons of soy sauce, one tablespoon of sugar, half of chives, three tablespoons of cooking wine, and proper amount of salt and monosodium glutamate.

2. Cut the onion and slice the ginger. Wash the loach after gut-cutting (the loach can be kept in clean water for a few days without gut-cutting, and put some oil in the water), rub the surface mucus with salt, and wash it again. Take half pieces of ginger and half pieces of onion, two spoonfuls of cooking wine and one spoonful of coffee salt, and grab them evenly for about half an hour.

3. Put the oil in the pot and heat it to 70% heat. Put the loach (remove the onion and ginger) and fry it until it turns yellow and remove it for use.

4. Leave about half a tablespoon of oil in the pot, stir-fry the other half of onion and ginger slices, add about half a cup of soup or water, and fry the fried loach, a tablespoon of cooking wine, sugar and soy sauce over medium heat (without cover). When the soup is dried until it is bright, add Chili powder, pepper powder, red oil and monosodium glutamate. Stir-fry well, then put in a pan and serve after cooling completely.