Stewed Loach

Stewed Loach

1. Soak the live loach in light salt water for one hour, let the loach spit out the dirt, wash it and set aside.

2. Cut the ginger into shreds.

3. Cut garlic into minced pieces.

4. Cut the pepper into sections.

5. Hot pot...

6. Pour the loach into the pot (close the lid immediately to prevent the live loach from popping out) and fry. After opening the lid, fry the loach until it has a slightly burnt aroma. Scoop it up and set aside.

7. In another pan, add oil in the hot pan, add ginger, garlic, and chili in turn, add a little salt and stir to create a fragrant flavor.

8. Then put the fried loach into the pot and seasonings, add two spoons of cooking wine, one spoon of dark soy sauce, and appropriate amount of salt.

9. Finally, add a small handful of cooked sesame seeds and stir fry evenly.

10. It's better to fry and dry.

Tips:

Loach contains a variety of nutrients, protein, carbohydrates, minerals (calcium, phosphorus, iron), vitamins (VB, VA, VC) are higher than ordinary fish and shrimp, fat content is lower, cholesterol is less, and contains sphenanthrene The unsaturated fatty acid of enoic acid helps the human body to resist vascular aging. The loach is sweet and smooth in nature and enters the spleen, liver and kidney meridians. It has the effects of nourishing the middle and nourishing qi, strengthening the essence and nourishing blood, and is a good auxiliary product for the treatment of acute and chronic hepatitis, limb weakness, impotence, hemorrhoids and other diseases.