1. If you buy wild loach that is less than a catty in the morning market, put a few drops of oil in the basin and add some salt to spit out dirty things.
2. The process of vomiting dirty things takes at least 2 hours, then rinse off and sprinkle salt to make the loach no longer active
3. Sprinkle a lot of salt on the loach, and the loach will not move for a while, and then you can kill it with scissors. If it is fried loach, it is recommended that the loach should not be slaughtered.
4. Slaughtering the loach is simple, a pair of sharp-nosed scissors, cut the chin of the loach, and pull out the intestines after opening the mouth.
5. Rinse the slaughtered loach with tap water
6. Stir fragrant ginger and garlic before frying the loach. If you like chili, you can add dried chili
7. Peel the loofah and cut into long pieces for later use
8. Stir fragrant ginger and garlic and stir-fry the loach in the pot
9. After the loach is fried, the cooking wine continues to stir
10. Pour in the right amount of boiling water and stew the loach over high heat
11. Cover the pot and simmer on high heat, the loach soup will turn milky white after ten minutes
12. When the loach is stewed, stir-fry the loach
13. Pay attention to stir fry, don't fry the loofah
14. Turn off the water when the loofah is fried, then pour it directly into the pot of stewed loach and stew together
15. Cover the pot and cook on high heat for five minutes
16. Add seasonings, salt, light soy sauce before turning off the heat, then sprinkle with chopped green onion and coriander to make fresh
17. If you can also buy wild loach, I recommend this nutritional practice
