1. Toon chopped finely.
2. Chop the ginger and garlic separately.
3. Cut dried yellow pepper into fine pieces.
4. Pour the loach into a hot pot and scald to death.
5. Use a knife to remove the intestines of the loach, rinse with clean water, and drain the water for later use.
6. Heat oil over medium heat (a little bit more than stir-frying), pour the processed loach and fry until cooked.
7. Pour out the excess oil and leave a small amount of oil.
8. Continue to fry, flatten the loach with a frying spoon while frying.
9. Fry until golden on one side and add some salt.
10. Turn it over and fry it until golden on both sides, and cook the rice wine when it is crispy.
11. Pour in minced ginger, minced garlic, dried yellow pepper, toon and stir-fry evenly.
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