Ingredients
500 g (about 1 lb) live loach, 15 g fermented black beans.
Seasonings
25 g soy sauce, 15 g lard, 10 g ginger slices, 5 g each of salt and minced garlic.
Instructions
1. Place the loaches in a bamboo basket, cover, and scald them with hot water until dead. Rinse off the slime with cold water, remove the gills and internal organs, wash clean, and cut into 5 cm (about 2-inch) sections.
2. Place the wok over high heat, add lard and sauté the minced garlic until fragrant. Pour in enough water to just cover the loaches, then add ginger slices, fermented black beans, salt, and soy sauce. Bring to a boil over high heat, add the loaches, then reduce to low heat and simmer until the sauce thickens to a sticky, glue-like consistency.