1. Put the purchased live loach in the clear water, drop a few drops of vegetable oil, and keep it for a few days to spit out the dirt.
2. When eating, drain off the water, add a lot of salt, then cover it, let the loach die, and then add salt to wash it with water.
3. Pour dried pepper and pepper into water, soak for 10 minutes and drain.
4. Cut the dried pepper into sections, and cut the ginger, onion and garlic into pieces.
5. Loosen the oil in the pot. When the oil is seven layers hot, fry the loach in a medium or small fire until it is crispy. Remove the oil.
6. Leave the bottom oil in the pot and stir fry the pepper over low heat.
7. Add in the dried pepper and stir fry.
8. Add onion, ginger, garlic and stir fry.
9. Put in loach and use medium fire.
10. Transfer in some salt and sugar, stir fry well and taste well.
Tips:
1. When frying loach, the fire should be well controlled. The oil is seven layers hot, and the fire should not be large when frying.
2. Stir fry pepper first and then dry pepper to better reflect the aroma of pepper.