Stewed Loach
1.
Prepare a plastic bag that does not leak. Put the live loach into the plastic bag and tie up the mouth. Reserve a small mouth and sprinkle a spoonful of salt into it. After two or three minutes, the loach will stop moving. Use scissors to cut from under the head to the anus, and pull out the internal organs and intestines together.
2.
Rinse the cut loach with water and marinate it with cooking wine for 5 minutes.
3.
Pluck the old leaves of the lotus head and wash it.
4.
Then cut the scallops into sections. (The tou and the leaves of the tou are opened separately)
5.
Chop the small red pepper and shred the ginger.
6.
Put sesame oil in the pot, heat it up, and fry the loach for a while.
7.
Add small red pepper and ginger shreds and sauté.
8.
Fry the loach until the surface is slightly yellow, add the scallops and stir fry.
9.
Add warm water, cover the loach, add salt and light soy sauce, and cook for 8 minutes.
10.
Finally, sprinkle some pepper, add the scallop leaves, and cook for one minute.
Tips:
Put a few drops of oil in the freshly bought loach water for two or three days, and let the oil flower scatter on the surface of the water, it will spit out the dirt in the belly.