Pickled Pepper Loach
by August Xiaoshui
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Clean the loach, drain the water and pass the oil, remove it and store it in the freezer compartment of the refrigerator, and just take it out and thaw it when you eat it. (Because the loach was brought from my hometown of Chongqing, I used this method to store it in order to taste fresh and tender)
2. Cut the pickled peppers, pickled ginger, garlic, and fresh hot peppers for later use.
3. Pick green onions and celery, wash and cut into pieces.
4. Pour rapeseed oil in a hot pan, add the thawed loach to the oil and fry for a while.
5. Skip the loach to the side, add Chinese pepper, half a teaspoon of Pixian watercress, pickled pepper, pickled ginger, garlic, and half a teaspoon of white sugar and stir fry to create a fragrance.
6. Then add a teaspoon of pepper noodles and a teaspoon of white wine and stir fry evenly.
7. After frying the aroma, add a bowl of water, bring to a boil over medium heat and simmer slowly.
8. When the water simmers quickly and the loach is soft and tender, add fresh chili.
9. Stir-fry and simmer evenly.
10. Pour in the green onions and celery segments.
11. Stir-fry and evenly add half a spoon of monosodium glutamate and chicken essence to get out of the pot.
12. Finally, serve on a plate, sprinkle with pepper noodles and fish coriander.
