2. Seasoning: salt, monosodium glutamate, sugar, soy sauce, cooking wine, bean paste, Chili powder and water starch.
3. Slaughter and wash the loach, gut it and marinate it with cooking wine for 20 minutes.
4. Heat the oil pan, stir-fry the tender slices of mud and ginger until the loach slices stretch straight, add bean paste and Chili powder to stir-fry until fragrant, add a little water, add soy sauce, sugar, monosodium glutamate and cooking wine; When the juice is thick, thicken it with water starch, sprinkle pepper and coriander powder on the loach slices.