Name: Rice Loach
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g loach; 20g Millet spicy; Some green pepper; Some Red chili; Some ginger; Some garlic; Some Sauerkraut; Some Bubble ginger; Some parsley; Some starch; Some salt; Some pepper; Some Vinegar; Some sesame oil

Rice Loach

by Food Fun Vegetable House

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The dishes that came are fresh and tender; another is to fry the fish until both sides are golden and hard and crisp, and then return to the pot to cook. The dishes are soft and flavorful.
The fried fish and loach will have layers of small bubbles on the surface due to the high temperature, and the volume will be larger than the original one. From a distance, it looks like the surface is covered with starch. I was unsuccessful the first time, and I will talk about the oil temperature must be high later), so I call it crispy rice. There are many types of rice crackers, rice crackers, rice loach, rice crackers eel, etc. As long as you want to eat, we Chongqing people can make it. No wonder people outside of Chongqing say that Chongqing people are delicious. I never mind when people say that we are delicious. Delicious has two meanings: one is to like to eat; the other is to eat. Eating is also a technical job, and it is not easy to know how to eat. When eating has become a way of cultivating one's nature, I secretly thought that the cool and hot personality of Chongqing people is probably related to the way of cultivating eating.
Okay, let’s not sell it anymore. After reading a bunch of pictures and text, my saliva flowed all over the place. Then let's take a look at how this healing rice loach is made today?

Rice Loach

1. 1. Prepare the raw materials in advance, and clean the loach for later use

2. 2. Spicy millet, garlic, old ginger, sauerkraut, and pickled ginger cut into pieces; cut green and red peppers into circles, and chop coriander for later use

3. 3. Pour the oil in the pot and heat it until the blue smoke (be careful), then put in the cleaned loach in advance, fry at high temperature until the two sides are golden, and when the surface of the loach is bubbling, remove the oil and set aside

4. 4. Leave a little base oil in the pot and add a little more lard at the same time (it doesn't matter if there is no lard, it will be more fragrant after putting it in), put the old ginger, garlic, pickled cabbage, pickled ginger, and millet into the pot Medium saute pot

5. 5. After sautéing the seasonings, pour an appropriate amount of water and boil, put the fried loach and green red pepper into the pot and simmer for 5 minutes

6. 6. Just before cooking, add salt and pepper to taste, add a few drops of vinegar to slightly thicken, then add a few drops of sesame oil, and sprinkle with coriander.

Tips:
1. The loach must be fried at high temperature. If the oil temperature is not high, the loach will stick to the surface of the pan and no small bubbles will be formed.
2. If you don’t have pickled ginger at home, you can use pickled peppers bought in the supermarket.
3. At the end, the thickening is slightly thickened. Friends who don’t like it can also ignore this step. The thickened soup will be thicker.