【healthy Loach Hot Pot】--- Get Out of Nutrition and Out of Health
1.
The purchased live loach is kept in clean water for two days, and the water is often changed.
2.
Prepare the side dishes.
3.
Add appropriate amount of water to the pot, heat to about 80 degrees, put in the loach, close the lid, turn off the heat, and open the lid about half a minute later. (The water cannot be boiled completely, and the loach must be turned off after being put in, and it cannot be boiled, otherwise the skin will be broken. After putting it in, cover for about half a minute. This kind of loach is easy to clean the mucus and is very complete)
4.
Clean the mucus on the surface of the loach.
5.
Boil an appropriate amount of water in another pot, add 1 teaspoon of salt, and add the sliced tofu cubes to blanch.
6.
Wash the side dishes, cut them, and prepare pickled peppers.
7.
Heat up the pot slightly, add appropriate amount of oil, add the sliced ginger, green onion, minced garlic, dried red pepper and Chinese pepper. Stir the aroma over medium heat. (The cold pan and the cold oil are slowly fragrant. Don’t burn the oil very hot, otherwise the spices will be burnt, and there will be no fragrance at all. In addition, the dried red pepper and Chinese pepper will be scorched with water first, so it is not easy to fry, and it is very Fragrant)
8.
Add the pickled peppers and stir fry a few times, then add the bean paste.
9.
Stir fry out the oil.
10.
Add the original juice to the soup, cover with a lid and turn to medium heat and simmer for about 10 minutes to let all the spices and flavours blend together.
11.
Add the washed loach and tofu.
12.
Cover the lid and turn to medium heat and simmer for about 5 minutes. Add the celery and shallots and transfer to the hot pot.
Tips:
Poetry heart phrase:
1: The bought loach should be raised in clean water for one to two days, and let it spit out the remaining sand.
2: In the step of removing the mucus from the loach body, the water in the pot cannot be boiled, about 80 degrees Celsius, the boiling water, the loach will be scalded and the skin will be scalded. The rice field eel can also be used to remove its mucus in the same way.
3: When you stir the spices, use the cold oil in a cold pan, so you can slowly stir out the aroma of the spices. If the oil is burned very hot and then add the spices, it will be burnt at once. And when fragrant dried red peppers and Chinese peppers, you can pass the water first, so that it is not easy to fry.
