Braised Loach
1.
Wash the loach twice with clean water, then grab it with salt for a while, wash it a few more times, and drain the water for later use.
2.
Wash the scallions and cut into pieces, slap and cut the old ginger, slap the garlic, cut the pickled ginger and diced peppers, chop the Pixian watercress, come with a large spoonful of homemade red oiled watercress, and add a small piece of hot pot bottom.
3.
Wash the celery and cut it into three-centimeter-long sections. Shred the tender ginger, shred the spicy millet, cut the green onion, and cut the coriander into sections.
4.
Heat the pan with cold oil and add the peppercorns.
5.
The loach exploded to dry water vapor.
6.
The water vapor dries slightly, add a tablespoon of cooking wine and continue to dry, turn off the heat, and remove the loach.
7.
Leave the bottom oil in the pot, add the condiments, stir-fry on medium heat, fry for a while, and fry the ingredients until fragrant.
8.
Add an appropriate amount of water to the extent that it can submerge the loach. Bring the water in the pot to a boil and turn to low heat. Season for the first time. Add dark soy sauce, light soy sauce, vinegar, sugar, and lard, and boil for at least 15 minutes.
9.
Add the loach.
10.
Turn the high heat to medium heat, shovel evenly and cook for about ten minutes.
11.
Add tender ginger and millet for spicy, and cook for another five minutes.
12.
Add the celery segments, turn on high heat to collect the juice, and season it for the second time. The salty taste is not enough.
13.
When the water vapor is half dry, turn off the heat, add some chicken bouillon, and stir up the pot, sprinkle with chopped green onion and coriander.
14.
Spicy and delicious, it's good with wine and rice~~
Tips:
1. Look for the Juancheng brand of Pixian Douban. I usually chop them up carefully after I buy them, so as not to chop them every time.
2. I always refining vegetable oil at home, and all cooking in the pot is cooked vegetable oil.
3. Pay attention to oil splashing when the loach is in the pot, it is best to use the lid to block it.
4. The salt in the condiments is already very heavy. Pay attention to the saltiness during the two seasonings, to taste enough but not too salty. I didn't put a grain of salt in the pot today, I only used a tablespoon when washing the loach.
