How to cook pickled pepper loach

You often have friends coming to your house, but you always take them out to eat. Isn't this very impolite? What's more, it would be healthier if you could eat it at home. So, for the sake of friendship and health, you have to master some cooking skills. So, let me teach you how to make pickled pepper loach.

1. Clean the loach, drain the water and fry it in oil. Take it out and let it cool and store it in the freezer of the refrigerator. Take it out and thaw it when you want to eat it. (Because the loach was brought from my hometown Chongqing, I used this method to store it for a fresh and tender taste)

2. Chop the pickled peppers, pickled ginger, garlic, and fresh chili peppers and set aside.

3. Pick the green onions and celery, wash them and cut them into sections.

4. Pour rapeseed oil into a hot pan, put in the thawed loach and fry it.

5. Put the loach aside, add peppercorns, half a teaspoon of Pixian bean paste, pickled peppers, pickled ginger, garlic, and half a teaspoon of sugar and stir-fry until fragrant.

6. Then add a small spoonful of pepper powder and a small spoonful of white wine and stir fry evenly.

7. After the aroma comes out, add a bowl of water, bring to a boil over high heat and then simmer over medium heat.

8. When the water is almost dried up and the loach is soft and tender, add the fresh chili peppers.

9. Stir-fry evenly and stew until well-flavored.

10. Add onion and celery segments.

11. Stir-fry evenly, add half a spoonful of MSG and chicken stock and serve.

12. Finally, serve on a plate and sprinkle with pepper powder and coriander.

After reading the above introduction to the recipe of pickled pepper loach, do you still want to eat instant noodles? Be nice to yourself, learn some skills, and take care of yourself. Only in this way can you truly enjoy food and enjoy life.