250g loach with leek seeds, 50g leek seeds and a little refined salt. Practice: 1. Viscerate the loach and wash it. 2. Wash leek seeds and wrap them in gauze. 3. Put the loach and leek steamed stuffed bun together in the pot, add appropriate amount of water, cook for 1 hour, take out, eat loach and drink soup, once a day 1 time. Hand-torn loach Ingredients: Loach, Accessories: Coriander, Pickled Pepper, Seasoning: Pepper Powder, Onion, Ginger, Soy Sauce, Sugar, Vinegar, Cooking Wine, Chicken Essence, Cooking Oil, Broth Method: 1, add a few drops of oil to Loach, let it swim naturally to remove dirt, discharge all intestinal impurities, and then cut off the head and viscera. 2, sit in the pot and order fuel. When the oil is 60% to 70% hot, add loach and fry until the shell is crisp, and take out and drain the oil; 3. Leave the remaining oil in the pot, stir fry the onion ginger and pickled pepper shreds, pour in loach, soy sauce, sugar, salt and broth, add vinegar and chicken essence to drain the juice, sprinkle with pepper powder, pour in coriander and take out the pot. Hot soaked loach ingredients: 1, half a catty of boneless loach. 2, celery two, cut into sections. 3. Half onion, half cut into pieces and half chopped. 4, one or two small green peppers, cut the circle. 5, a small piece of ginger, sliced. 6, three cloves of garlic, chopped. 7. Two tablespoons of delicious juice. 8, a tablespoon of pepper oil. 9, three spoonfuls of oil pepper. 10, two spoonfuls of vinegar. 1 1, two spoonfuls of Laoganma Chili sauce. 12, a spoonful of sugar. 13, two spoonfuls of yellow rice wine. 14, one teaspoon of monosodium glutamate. 15, salt content. Practice: 1. Put the salt, ginger slices, onion and yellow wine into the loach bowl, mix well and marinate. 2. Put salt, small green pepper rings, fragrant sauce, oil pepper, vinegar, white sugar, pepper oil, minced garlic, chopped green onion, hot sauce, monosodium glutamate or chicken essence into a bowl, and add two spoonfuls of hot soup or boiled water to make sauce. 3. Put oil in the pot and heat it to 70%. Stir-fry loach until the surface of bright oil is slightly yellow. 4. Push the loach to the side of the pot, add the celery, add some salt and fry for about half a minute. 5. Stir the loach and celery evenly and put them in a large bowl. 6. Pour in the mixed sauce. 7. Stir well, soak for a few minutes and serve. Dry fried loach material: 500g loach, dried red pepper, pepper, chopped green onion, coriander, salt, peanut oil, soy sauce, cooking wine, sesame oil and sesame. Practice: ① Remove the intestines of loach and scald the mucus with boiling water. (2) Heat oil in the pot, fry loach in the pot, and take it out. (3) Leave a little oil in the pot and heat it. Add red pepper, pepper, chopped green onion and coriander and stir fry. Add loach, stir-fry with seasoning and sprinkle with sesame seeds. Materials for burning loach: 500g loach fish, 75g mussel, medlar, Polygonatum sibiricum 1 5g, 20g onion, 3g salt, 3g chicken essence, 0g monosodium glutamate1g pepper and 0g wet starch10g. Practice: 1, Misgurnus anguillicaudatus is slaughtered and washed, and fried in vegetable oil that is 70% hot until it is slightly hard. Put clear soup in the pot, add Polygonatum, boil and fry for about 15 minutes. 2. Add cooking wine, onion and ginger slices, add loach fish, refined salt and chicken essence to boil, stew until it is 70% mature, and pick out onion and ginger. 3, add mussels and soy sauce to boil, cook until cooked, add medlar to cook until the soup is thick, add monosodium glutamate and pepper, pour sesame oil, thicken with wet starch, and serve. Fried loach ~ Ingredients: loach, oil, ginger, minced garlic, dried Chili powder, water, chicken essence. Practice: 1. After getting drunk, fry with high fire and then turn to low fire to dry; 2. Take out the filtered oil; 3. Add a little oil to the minced ginger and garlic and stir-fry the dried Chili powder; 4. Pour in the loach and mix well, sprinkle a little chicken essence with some water, and it will be ok ~ Flavor Roasted Loach Material: 750g big loach, appropriate amount of green pepper, red pepper and Chili powder, spices, salt and wine: 1, the loach is eviscerated and boneless, washed, marinated with salt and wine for 30 minutes, and put out for later use. 2. Bake the marinated loach in the oven for 3 minutes, add spices, then bake for 1 minute, plate and decorate. Three cups of loach materials: 450g loach, 1 cup of rice wine, 2 tablespoons of sweet potato powder, 2 tablespoons of flour, 2 tablespoons of sesame oil, 4 slices of ginger, 1 pepper, 1/2 onions, 6 grains of garlic, 1 cup of broth, 2 teaspoons of seafood and 3 cups of sauce. Cut the pepper and onion into pieces for later use. 2. Wash the loach with the method of 1, and then dip it in the mixed sweet potato powder and flour evenly. 3. Fry the loach of the third method in an oil pan at 150℃ for six minutes, fry with fire until the oil explodes and the loach surface is crisp, and take it out. 4. Heat another pot, add sesame oil, add ginger slices until the ginger slices are curled, then add pepper segments, onion segments and garlic by 1 method, and stir-fry together. 5. Add three cups of seafood sauce and broth and mix well. 6. Add Misgurnus anguillicaudatus in Method 3, stir-fry over high fire until the juice is collected, and then add the nine-story tower to stir-fry. Ingredients: loach 300g, chicken breast 150g, sparerib 100g, corn stigma 15g, onion 1, a few slices of ginger, seasoning: a little salt, a few drops of sesame oil. Practice: (1). (2) Chop pork chops, put them in a casserole, and put loach on them. (3) Add ginger and onion, and add appropriate amount of boiling water; Corn must be tied tightly with gauze and put in a casserole. (4) Cook with slow fire until cooked in May and June, add shredded chicken breast and continue to cook until cooked. (5) Remove ginger, onion and corn stigma when eating, and add salt and sesame oil to taste. Large bowl of cucumber loach material: loach 250g, cucumber 250g. Spiced Chili sauce 5g, Liuyang chopped pepper 5g, garlic paste 10g, aged vinegar 8g, dried red pepper 6g, lard 50g, pepper oil 5g, cooking wine 5g, black pepper 2g and chicken essence 5g. Practice: 1. Slaughter the loach, chop off the head, tear off the internal organs, and pat the loach twice with a knife to loosen and soften the skeleton. Cucumber is cut into strips with a thickness of 1 cm. 2. Heat the lard to 60% in the pot, add Chili sauce, Liuyang chopped pepper, garlic paste and dried red pepper, stir-fry the whole loach evenly, add 600g of water, add pepper oil, cooking wine, black pepper and mature vinegar, then pour in cucumber strips, add chicken essence and simmer for 6 minutes. Hawthorn and wheat rice pot loach material: dried hawthorn, stir-fried malt 25g each, wheat rice 50g, loach 250g, pork tenderloin 500g, ginger 1 slice, oil 1 spoon (15ml), salt 1 teaspoon (5g). Practice: buy loach and ask the store to slaughter it. Wash barley, malt and dried hawthorn separately for later use. Wash pork tenderloin and cut it into 5cm square pieces. Heat wok oil to 60% heat over medium heat, add loach and fry both sides until golden brown. Take out the oil control for later use. Boil the water in the pot with high fire, add the pork tenderloin to boil the bleeding water, remove the pork tenderloin and wash it. Put 2L cold water into a casserole, add loach, pork tenderloin, barley, malt, dried hawthorn and ginger slices and cook for 10 minute, then turn to low heat, cover the pot and cook for10.5 hour, and add salt before serving. The main ingredients of Misgurnus anguillicaudatus fried taro are: live Misgurnus anguillicaudatus 100g, taro 100g, watermelon 50g, ginger 10g, and sweet red pepper 1. Seasoning: 6 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine. Practice: 1. Peel and cut taro, steam in a steamer, peel and cut watermelon, peel and shred ginger, and slice sweet pepper. 2. add water to the pot. After the water is boiled, put in the loach, cover it quickly, take a bath after the loach is scalded, take out the internal organs and wash it. 3. Put the oil in another pot, add shredded ginger and loach, stir-fry until it is slightly yellow, add Shaoxing wine, pour clear soup, add taro slices, stew over medium heat until the soup is slightly white, add watermelon slices and sweet pepper slices, add salt, monosodium glutamate and pepper, and stew until the soup is milky white. Misgurnus anguillicaudatus Stewed Tofu Ingredients: 500g Misgurnus anguillicaudatus, 250g North Tofu, and seasoning: 3g salt. Practice: 1. Removing gills and viscera of loach, and washing; Cut tofu into pieces. 2. Put the loach into the pot, add salt and water, put it on the fire, stew until it is five-cooked, add tofu, and stew until the loach is cooked.