1. Cut the vegetable materials well. If you have a cleansing addiction, you can remove the internal organs of the young fish or loach, wash them and drain the water.
2. Fry the young fish or loach until golden and crisp on both sides, and serve. Deep frying is not recommended, the frying oil will have a bit of fishy smell, which is not good for secondary use.
3. Soak the soybeans in cold water overnight or boil them in water for 10 minutes.
4. Drain the water.
5. Fry a small amount until the surface is a bit golden. Don't be too deep in color. Take it out immediately. The remaining temperature will make them darker in color.
6. In a clean pot, stir-fry the moisture of the sour bamboo shoots (don't put oil). After the sour bamboo shoots have a strong flavor, serve them out.
7. Stir-fry the water to make it more fragrant.
8. Put cold oil in a pot, add garlic rice and ginger pickled peppers and sauté until fragrant. When the aroma is strong, add diced tomatoes.
9. Stir-fry until melted, add sour bamboo shoots and fry until fragrant, add half a bowl of water, and simmer for 2 minutes.
10. First add soybeans and stir-fry quickly, and finally add loach or dried fish, stir-fry evenly and season out. It is recommended not to braise, otherwise the fish and soybeans will not have a crispy texture.
11. Prepare a bowl of pearl waxy polenta, this is absolutely amazing. Even in summer, I can have a good appetite. Happy to you who like to cook!
