Stewed Loach with Sauce

Name: Stewed Loach with Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g loach; 50g Salad oil; 1 lot salt; 20g Soy sauce; 50g shallot; 4 slices ginger; 10 Dried chili; 15g Cooking Wine; 80g Tohoku miso; 1 teaspoon Thirteen incense; 25g Lard (Suet); A few drops Vegetable oil; 1 parsley; 1 bowl water

by Sun Zhuzhu

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Because the loach is sweet and flat, and the price is not high, it is known as water ginseng, so it is very suitable for the general public. You may wish to eat more loach. Although the loach does not look good, it is really delicious. of. In our northeast, precisely in our Heilongjiang province, loach fish is the love of many people, and stewed loach with sauce is our most classic way in Heilongjiang~~

Stewed Loach with Sauce

1. Put the loach in clean water and add a few drops of vegetable oil to keep it for a day, let it vomit up all the sundries in the abdomen

2. Take the loach out and put it in a deeper container, then sprinkle a large amount of salt, and immediately cover the container. The loach will thump very hard under the action of the salt, and after a while, it will basically be exhausted. , Open the lid, rinse the loach under water, remove it for use

3. Heat the wok, add the salad oil and lard, change it to a low heat, and wait until the oil is hot (not too hot)

4. Add dried chili, green onion and ginger, and stir-fry on low heat to create a fragrance

5. Put the miso on a low heat and stir fry until the miso is fragrant. Change the high heat to add cooking wine, soy sauce and thirteen incense to make the fragrant.

6. Put in a bowl of water, as long as the amount of loach fish is less than the amount, bring to a boil

7. After the soup is boiled, put the loach fish and cover the pot

8. When the pot is opened again, simmer on medium heat for 10 minutes, then open the lid and thicken the soup on medium high heat. Sprinkle with coriander and turn off the heat.