Method of making: stew soup
Taste of dishes: salty and fresh
Type of dishes: hot dishes
Production method: raw materials
250g live loach, tofu 1 piece, a little leek.
condiment
Lard, Shaoxing wine, soy sauce 1 tbsp, sesame oil12 tbsp, refined salt, monosodium glutamate13 tbsp, Chinese prickly ash14 tbsp, Chinese prickly ash 10 granules, a little onion, Jiang Mo and garlic slices.
Exercise 1:
1。 Put the live loach into clean water, add a little salt, feed it for 30 minutes, and take it out and wash it after the loach fish spits out the dirt and debris in its belly.
2。 Heat a wok, add base oil, add onion, ginger, garlic and pepper to the wok, boil Shaoxing wine, add soy sauce and refined salt, add soup, add tofu, add live loach fish, cover, boil, skim off floating foam, stew until cooked, add monosodium glutamate and pepper, pour sesame oil, sprinkle chives, and put in a bowl.
Material replacement
Tofu is replaced by egg custard, which is called hibiscus loach.
Taste change
Remove the pepper particles from the seasoning and pour them into the rice soup, which is called hooded loach tofu.
Method 2: Fill the basin with clear water, add proper amount of flour, drop a few drops of sesame oil, put the live loach into the basin to spit out the dirt in its abdomen, and then put it into clear water for later use; Wash tomato, green pepper, papaya, potato, cabbage and onion, pour in filtered ghee, add garlic paste and stir-fry, add cucumber, potato, cloud leg, tomato, green pepper, cabbage, onion, ginger and cabbage, stir-fry a few times, and then stir-fry rich flour, water-soaked vermicelli, refined salt, pepper and cabbage. As the soup heats up slowly, the loach drills around in the soup and into the tofu until it is cooked.