NO.1 Loach stewed in sauce

Prepare the following ingredients: 1000 grams of loach, 50 grams of salad oil, 1 large handful of salt, 20 grams of soy sauce, 50 grams of green onions, 4 slices of ginger, 10 dried chili peppers, 15 grams of cooking wine, 80 grams of Northeastern miso, 1 teaspoon of thirteen spices, 25 grams of lard (suet), a few drops of vegetable oil, 1 coriander, 1 bowl of water

The specific method is as follows : Put the loach into clean water and add a few drops of vegetable oil to raise it for a day. Let it vomit all the debris in its belly. Take the loach out and put it into a deeper container. Then sprinkle a large amount of salt and cover the container immediately. On the top, the loach will flutter very hard under the influence of salt, and after a while it will basically lose its strength. Open the lid, rinse the loach under water, take it out and set aside. Heat the wok, add salad oil and For lard, change to low heat. When the oil is hot (not too hot), add dried chili peppers, green onions and ginger. Stir-fry over low heat until the aroma comes out. Add miso and stir-fry over low heat until the bean paste becomes fragrant. Change to high heat. Add cooking wine, soy sauce and thirteen incense until fragrant. Add a bowl of water, as long as it can cover the loach. Bring to a boil. After the soup boils, add the loach and cover the pot. Wait until the pot is opened again. When it is ready, simmer on medium heat for 10 minutes, then open the lid and turn on medium heat to thicken the soup, sprinkle with coriander and turn off the heat!

NO.2 Dry Stir-fried Loach

Prepare the following ingredients: 1000 grams of loach, appropriate amount of onion, ginger and garlic, 20 grams of dried chili pepper, 10 grams of Sichuan peppercorns, 10 grams of peppercorns, 1 teaspoon of salt , 20 ml of cooking oil, 1 tsp of chicken essence, a little sugar, 1 tbsp of light soy sauce

The specific method is as follows: fresh loach is difficult to handle due to mucus. You can first put a plastic bag or lid on it and sprinkle some salt on the basin. In the middle, cut off the head, cut the abdomen from the tail to the head in the middle, then wash the internal organs with clean water, put in a pan, add oil, pour in the cleaned loach, stir-fry over low heat until the water in the loach is dry. When the body turns golden and the hardness meets your taste, you can take it out. Take an appropriate amount of onion, ginger, garlic and dried chili and cut it into sections (if you like it spicy, add more dried chili), put it in a wok, heat the oil, turn down the heat and put Stir-fry the Sichuan peppercorns and peppercorns until they are fragrant (if you can eat hemp, add more Sichuan peppercorns). After the Sichuan peppercorns and peppercorns are fragrant, add chopped onions, ginger, garlic and dried chili peppers. Stir-fry until the aroma is released (still on low heat). Add light soy sauce and white sugar ( (to enhance freshness), stir-fry the auxiliary ingredients until fragrant, add the stir-fried loach, stir-fry repeatedly until uniform, add salt and chicken essence, take out of the pan and plate!

NO.3 Braised Loach

< p> Prepare the following ingredients: 500 grams of loach, 40 grams of green pepper, 25 grams of vegetable oil, 3 grams of soy sauce, 5 grams of cooking wine, 2 grams of vinegar, 2 grams of white sugar, 3 grams of salt, 1 gram of MSG, 5 grams of green onions, and 2 grams of ginger.

The specific method is as follows: remove the mud from the loach and wash it, cut the green onions into sections, slice the ginger, remove the stems of the green peppers, wash them and cut them into cubes, add oil to the wok and heat them up, add the green onions and ginger slices and saute until fragrant. , add the loach and fry until both sides change color, add cooking wine, soy sauce, vinegar, sugar, water, and refined salt and bring to a boil. Cook over low heat until the meat is cooked and tender and the soup is thick. Sprinkle in MSG and green peppercorns and stir-fry evenly.

NO.4 Loach stew

Prepare the ingredients as follows: 250 grams of loach, 2 grams of MSG, 3 grams of salt, and 15 grams of vegetable oil

The specific method is as follows: First, blanch the loach in hot water, change the water to wash away the mucus, disembowel it, remove the internal organs, dry out the water, fry it in an oil pan until golden brown, add two bowls of water, bring to a boil and then cook over medium heat. When the soup is concentrated to half, use Just season with salt and MSG.

NO.5 Salt and pepper loach

Prepare the following ingredients: 20 loaches, an appropriate amount of salad oil, an appropriate amount of salt, 2 green onions, 5 grams of ginger, 5 grams of garlic, and 5 dried chili peppers , 10 ml of cooking wine, appropriate amount of pepper and salt

The specific method is as follows: buy a live loach and put it in water in a basin for 1-2 days. Drop 1 spoon of cooking oil in the water to make it spit out the sand and dirt in its belly, and replace it halfway Water 1-2 times, heat the empty pot, use a basket to pick up the loaches in the water and quickly put them into the hot empty pot, and quickly cover the lid; (the lively little loaches cannot be slaughtered directly), wash the pot and put it back on the fire on top, add cooking oil. When the oil is 50% hot (put your hand over the oil, it feels a little warm), put the loach in, fry until the surface is solidified, take it out, and continue to let the oil temperature in the pot rise to 70% (insert a piece of water into the oil). Chopsticks, countless small bubbles appear around the chopsticks), add the loach again and fry until the surface is caramelized and the body is golden brown, take it out and let it dry to control the oil, cut the green onion, ginger and garlic into mince respectively, and cut the dried pepper into small pieces. Circle, leave some oil for the freshly fried loach in the pot, heat over medium high heat, add minced ginger, garlic and pepper and sauté until fragrant, add fried loach, salt and cooking wine and stir-fry, finally add salt and pepper and mix well to enhance the taste of the loach, turn off the heat , hold up the loach!