Boiled loach with edamame

Ingredients

400 grams of loach and 200 grams of fresh edamame. Seasoning: 10 grams each of diced green and red pepper, 50 grams of Pixian bean paste, 5 grams of hot pepper, 10 grams of cooking wine, 2 grams of MSG, 500 grams of stock, and 1,000 grams of salad oil.

Method

1. Remove the internal organs of the loach and cut it into inch-long sections. Pour it into boiling water for 1 minute and edamame for half a minute. Take it out and set aside.

2. Heat the oil in the pot until it is 60% hot, add the loach and pull the oil for 10 seconds, remove and drain.

3. Put a clean pot on the fire, add about 10 grams of base oil, and when it is 60% hot, add watercress and pepper and stir-fry over medium heat until fragrant, then add loach, edamame, green and red pepper, and stock. Simmer over low heat for about 5 minutes. When the soup thickens, add cooking wine and MSG, stir well and transfer to a large bowl.

Tips

Features

Made from traditional Hunan cuisine, the loach is fresh and tender, and the edamame is delicious.