Misgurnus anguillicaudatus has many practices. A lazy way to share loach fish today. The sauce of loach fish is fragrant, fresh and delicious. It is lazy because there is no need to gut loach fish. Misgurnus anguillicaudatus is slippery and has a layer of mucous membrane on its body surface, which is not easy to kill. The bought loach fish has seeds in its belly. If the internal organs are removed, the fish eggs will be thrown away together. It's too bad. What should we do if we don't gut it? Let's see how I cook this dish:

Materials of loach fish stewed in sauce: loach fish 1 kg, coriander 1, soy sauce 100 g, proper amount of oil and salt, onion 1, ginger 1, 3-4 dried peppers, light soy sauce 1 spoon.

Practice steps:

1. When I was a child, I didn't usually gut loach fish at home. I put loach fish in clear water, drenched with a little vegetable oil, and kept it 1 day 1 night to keep the water clean and let loach fish spit out the dirty things in their stomachs.

2. After the loach fish spits mud, put it into a covered container, add 1-2 tablespoons of salt, and cover it. After about four or five minutes, the loach stopped moving and the loach fish was killed. This not only keeps the appearance of loach intact, but also ensures the nutritional value of loach unchanged.

3. Take the loach fish out, put it in a pot, add 1 tablespoon salt, and knead it, so that the mucus on the surface of the loach fish will be cleaned, washed again, drained, and can be used for cooking.

4. add oil to the pot, heat it, add onion, ginger slices and dried peppers, and stir-fry until fragrant.

5. Stir fry in soy sauce with low fire, and stir fry sauce. If the soy sauce is dry, add a little water to the soy sauce before frying, stir it evenly, and then fry it after dilution, while the soy sauce is dry, which is easy to paste the bottom of the pot when frying.

6. Add loach fish, then pour in hot water, the amount of which is equal to that of loach fish, add light soy sauce, braise in soy sauce to adjust color, add sugar and cooking wine, bring to a boil with high fire, and turn to low heat 10 minute.

7. When there is a little soup left in the fire, change the fire to collect juice, turn off the fire, serve out, and sprinkle with coriander. A plate of loach fish with strong sauce flavor and delicious taste is ready.

Hope to adopt. Good luck.