Stewed Loach

Name: Stewed Loach
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g loach; Some shallot; Some ginger; Some garlic; 20g Dried chili; 10g pepper; 10g Sesame pepper; Some salt; 20ml Cooking oil; Some Chicken Essence; Some Sugar; Some Soy sauce

by Eager

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

"The turtle dove in the sky, the loach underground"
Loach is known as the "water ginseng". It is delicious and nourishing. It has high nutritional value, low fat content and less cholesterol. It is a high-protein and low-fat food with good tonic and dietetic functions.
This "dry-stir-fried loach" has a crispy taste and full of spicy flavor. Although the preparation is very troublesome, but for the sake of eating...~(～￣▽￣)～2333333

Stewed Loach

1. Fresh loach is difficult to handle due to mucus

2. You can put on a plastic bag or lid first, and sprinkle some salt in the basin

3. Cut off the head, cut the abdomen from the tail to the head in the middle, and then wash the internal organs with water

4. Put the oil in the pan, pour in the cleaned loach, stir it slowly on low heat, wait until the moisture in the loach is dry, the body turns golden, and the hardness matches your own taste.

5. Take appropriate amount of green onion, ginger, garlic, dried chili and cut into sections (if you can eat spicy, add more dried chili)

6. Put on the wok, heat up the oil, turn off the heat, put the Sichuan pepper and sesame pepper to fry the flavor (you can eat more sesame pepper)

7. After the pepper and pepper fry the fragrance, add the chopped green onion, ginger, garlic and dried chili, fry the fragrance (still low fire), add the light soy sauce, white sugar (for freshness)

8. After the ingredients are fragrant, add the stir-fried loach, stir repeatedly until it is even, add salt and chicken essence

9. Set out the pan!

Tips:
Sprinkle salt in step 2 to get rid of the stolen body of the loach and remove the body mucus. Remember to cover the lid before sprinkling the salt, otherwise the loach will jump in various ways. When the loach is dry-stirred, stir it slowly on low heat, and turn it over frequently to prevent it from being burnt. .