1. Ingredients: 500 grams of loach, 250 grams of bacon, 1 cucumber, and 6 peppers.

2. Accessories: appropriate amount of ginger, 2 green onions, 5 cloves of garlic, appropriate amount of Sichuan peppercorns, 2 stalks of garlic, 3 teaspoons of light soy sauce, 1 teaspoon of cooking wine, appropriate amount of salt, appropriate amount of chicken essence, 150 grams of white wine, appropriate amount of vegetable oil .

3. Preparation work. The preparation work for this dish is tedious. The first choice for bought loaches is to spit out mud and sand. It can be left for a day. If you want to process it quickly, add salt so that the loach can spit out the dirt quickly.

4. After spitting it out, clean it with clean water. Now you have to kill the loach and process the sticky juice. The easiest way is to quickly boil it in boiling water for 30 seconds (remember to cover it with a pot lid), but This will easily destroy the flavor of the loach. Choose the most tedious method, use salt and white wine to remove the sticky juice, and rinse repeatedly with water. The loach still contains the fragrance of white wine.

5. If the loach is large, it is recommended to handle the loach. If not, it will taste bitter. Use scissors to make a small cut at the neck, then squeeze out the internal organs and clean them with clean water. After disposing of the giblets, drain them.

6. Start processing the bacon. Pour the bacon into the pot with water, boil it, take it out and clean it. Then separate the fat and thin parts and slice them for later use.

7. Cut the cucumber into strips and set aside. Slice ginger, whole garlic, white scallions into sections, and cut garlic into sections, leaving the leaves aside. Cut the pepper into small slices, very thin.

8. Heat up the oil in the pan, be sure to use vegetable oil (if you don’t use vegetable oil, the soup will not be yellow in the later stage), heat 70%, add fat bacon, fry in fried oil, and add lean bacon. Stir-fry for 2 minutes, add cooking wine and light soy sauce. Stir fry for 1 minute.

9. Add ginger, white onion, garlic, white garlic, and Sichuan peppercorns, stir-fry for 1 minute until fragrant. If you like a strong flavor, you can add 2 teaspoons of bean paste, but if you like home-style flavor, you can add 2 teaspoons of bean paste.

10. Add the loach, stir-fry until the surface of the loach becomes brown, add salt and continue to stir-fry for 30 seconds.

11. Add water, just don’t cover the loach, bring to a boil (don’t turn it before boiling, as the earthy smell of the loach will come out when you turn it), add hot peppers, and turn to low heat to simmer. 3 minutes.

12. Turn the casserole, add cucumber strips as the base, pour the loach bacon into the casserole, and add garlic leaves. When the casserole is boiled, the temperature of the casserole is maintained. Finally, put it on the alcohol stove and simmer slowly.