1. Prepare the ingredients.
2. Heat up the pot, pour the loach over medium heat (without oil), cover the pot, and when there is no sound in the pot, open the lid and pour the loach out.
3. Raise the pot to burn oil, the oil is slightly wider.
4. Add salt to the oil, (adding salt to the loach in this step will not stick to the pan and the loach will be more fragrant after frying). Pour the loach and fry.
5. Slowly fry on low heat until golden brown.
6. After serving, cut the garlic into sections, cut the chili diagonally, and shred the ginger. Prepare the rice wine.
7. Raise the pot and cook oil, add the ginger and stir fry until fragrant.
8. Add the chili and stir fry.
9. Add the garlic stalks and fry until fragrant, then add the fried loach.
10. Stir-fry evenly, add rice wine and glutinous rice, and simmer for a while.
11. Add dark soy sauce, chicken essence, oil consumption seasoning, add garlic leaves and stir fry evenly.
12. Out of the pot
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