- The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
- Taste: Salty
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 30 minutes
- The materials: The loach is 1 and a half pounds
- Condiment: Chop 3 big soup spoons of pepper freshly, steep 8 peppers, one garlic (1/3 chop the mashed garlic, 2/3 are sliced) ,The ginger is pointed ' All is sliced) ,Do 6 peppers, Chinese prickly ash (a small bowl) ,Small blue and green hot pepper 2 ' The ring is cut slice) ,Two spring onions (one is cut section, one cuts a chopped scallion) ,Slippery the bean curd ' A small case) ,Fermented glutinous rice (a small bowl, render palatable) ,Abalone's juice, fish sauce, oyster sauce, 2 soup spoons of cooking wine, the salt (right amount of) ,The chicken is precise ' Right amount of)
- Steep loach's method of bean curd of peppers:
- 1,The loach buys back, is raised for two days, adds several drops of edible oil in water every day, urge it to spit out the dirt (had better actually cut open the viscera, but the old pig is a bit more lazy, do not cut open simply) ,Is clean while keeping;
2,A pan of middle fire, put the oil, put and do peppers, Chinese prickly ash, spring onions section, small blue and green hot pepper slice, mashed garlic, some ginger slices, chop pepper, steep pepper, look through, fry, happen perfume, cook the loach, cover the pot cover (because the loach is alive soon, jump out very much) ,Loach jump very violent inside (whether sweat, know first first cut open first early) ,After for a moment the loaches all hung ' They have already been wrapped up in the original condiment very evenly in the course of struggling) ,Can open the pot cover, turn over and fry smelling of fish with the cooking wine, prevent dipping in the pan. Adding a little water has no loach, adds the salt, abalone's juice, fish sauce, oyster sauce, fermented glutinous rice, the fire rotates, braise and burn for about 5 minutes, transfer to the small fire, pull the loach out in advance to hold on the bowl (the loach at this moment is very lubricous and tender and moderate, the time of fever is long but also has too much of a good thing) .
3,Add the slippery bean curd stripped, sliced in the pan, the fire rotates, on OK after braise and boil for 2 minutes, transfer to the small fire, harvest the juice with the chicken precisely.
4,Water, face on loach bean curd and decoction, chopped scallion let go, crowned with success - Note:
