Materials:

Take loach 150g, tofu 1 box, oyster sauce 25g, soy sauce 25g, sugar 6g, pepper 2g, chopped green onion 5g, ginger powder 5g, coriander 25g, yellow wine 20g, refined vegetable oil 300g, wet starch 10g and fresh soup 250g.

Production method:

First, cut the tofu into cubes, put it in the boiling water pot, turn off the fire and soak for 3 minutes. After the loach is slaughtered, the head and tail are cut off, the intestines are taken out by laparotomy, washed with boiling water, then the fish mucus is wiped off with towel gourd tendon or cloth, washed, put into a bowl, and blended with yellow wine and soy sauce for later use. Heat the oil pan to 70% heat, put the loach in the oil pan, fry until golden brown, and pour it into the colander to drain the oil. Leave a little oil in the original pot, stir-fry chopped green onion and ginger, add tofu and loach, spray wine, add fresh soup, cook until the tofu has holes, add oyster sauce, sugar, soy sauce and monosodium glutamate, boil and wet starch, add coriander hot pot, sprinkle with pepper and cover the pot.

Features:

Tofu is tender, smooth and delicious, loach is fat and fresh, nourishing the middle, clearing heat and diuresis.

There are many cooking methods of eel, such as braising in soy sauce, steaming, frying and making soup, all of which are delicious. Here are some ways to eat eels.

First fry 500 grams of eel paste. Pour oil in a hot pot, stir-fry onion and ginger, add shredded eel, cooking wine, stir-fry sweet noodle sauce, soy sauce and white sugar, stir-fry monosodium glutamate, put it in a pot, put a hole in the middle, and sprinkle with white pepper and chopped green onion.

2. Stir-fry eel steak, cut eel into pieces (boneless), marinate with spicy soy sauce, pepper, salt, monosodium glutamate and cooking wine for half an hour, add dry starch and stir, then pat on bread flour. Heat the pot to 50% heat with lard. Add eel pieces and fry until crisp.

Third, put 750g eel in a tube, simmer and cut into pieces, and the boiling water is slightly hot. 250 grams of pork belly cut into pieces. Pour oil in a hot pan, stir-fry onion and ginger, add eel segments and meat slices, add cooking wine, soy sauce and sugar, cover and cook slightly, add soup to boil, simmer for 1 hour until the raw materials are crisp and rotten, add garlic, and collect juice over high fire.

Fourth, the squid in oyster sauce is washed with salt, cut into sections (the stomach cannot be cut off), and the internal organs are washed. Wash lotus leaves, dry them and coat them with peanut oil. Chop the lobster sauce, add garlic, pepper rice, soy sauce, sugar, salt, monosodium glutamate, pepper and eel, mix well, and then mix after the starch is wet. Spread the lotus leaf on a plate, put the eel on the lotus leaf, pour in sesame oil and peanut oil, and steam in a cage for 10 minute.

5. Cut the eel with ginger juice, add ginger juice, peanut oil and salt and mix well. When the rice is cooked until the water is dry, put the eel on the rice and stew for 20 minutes.