Cooking Steps

1. 

   Step1:The amount of loach kept in clear water for 3-4 days is appropriate. Pickled pepper, pickled ginger and pickled garlic. Cut pickled pepper into chilli circles, pickled garlic and pickled ginger, slice them respectively. Cut them and put them in a dish together for standby. 2 pieces. Cut the piece with proper width for standby.

2. 

   Step2:Heat the pan. Remove the oil. Sprinkle the salt in the pan. Put in the tofu. Shake the pan. Pan fry one side and turn it over. Pan fry the other side and turn it out to be ready.

3. 

   Step3:Add some oil to the pot. Add in pickled peppers, pickled ginger, pickled garlic and yellow lantern sauce to stir fry. Add some water to stir fry to remove the dryness of pepper and stir fry to produce the aroma of pepper. Stir fry the loach and water together. Quickly cover the pot cover to prevent the loach from escaping. Boil the loach in a big fire. Boil the loach to death. Then open the pot cover and add the fried tofu. Add proper amount of winter Yin Kung sauce (the sauce is very salty, without salt). White pepper, old soy sauce, white sugar, aged rice wine. Cover the pot cover. After the fire is over, turn to medium low fire and simmer for 15 minutes. 15 minutes later, collect the juice in high heat. When the soup is suitable, squeeze in some lime juice. Add some chicken essence. After all, turn off the heat and start the pot.

4. 

   Step4:Finished product drawin