Pickled pepper loach

Clean the loach, drain the water and oil it, take it out and cool it and store it in the freezer of the refrigerator. Take it out and defrost it before eating. (Because the loach was brought from my hometown in Chongqing, in order to keep it fresh and tender, I use this method to store it)

Cut the pickled peppers, pickled ginger, garlic, and fresh peppers and set aside.

Wash and cut green onions and celery into sections.

Pour rapeseed oil into a hot pan, add the thawed loach to the hot oil and fry it.

Put the loach to one side of the pot, add Sichuan peppercorns, half a teaspoon of Pixian watercress, pickled pepper, pickled ginger, garlic, and half a teaspoon of sugar and stir-fry until fragrant.

Then add a small spoonful of pepper noodles and a small spoonful of white wine and stir-fry evenly.

After frying until fragrant, add a bowl of water, bring to a boil over medium heat and simmer slowly.

When the water simmers out and the loach is soft and tender, add fresh peppers.

Stir fry evenly and simmer until the flavor is absorbed.

Add the green onion and celery segments.

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

Finally, serve on a plate and sprinkle with peppercorns and fish coriander.

Overview

Tags

Ingredients

Steps