Ingredients: half a catty of loach, eggs 1 piece, a little cooking wine, a little slice of salt and ginger, a little flour or fried chicken powder, and a little bread crumbs.

Exercise:

1. Keep the loach in a clear water basin and change the water several times to let the loach spit out muddy water.

2. Take out the loach, add a little salt, cooking wine and a few slices of ginger into the pot, and feed it for 0.5- 1 hour to let the flavor of the seasoning enter the loach.

3. Drain the loach, break up the eggs, add flour and salt to the egg liquid and mix well for later use, and prepare some bread crumbs;

4, hot oil in the pot, pick up the loach one by one, drag it in the egg liquid, then wrap a layer of bread crumbs, throw it into the oil pan and fry it; The oil can be cooked in five minutes. If it is too hot, it will burn easily. Misgurnus anguillicaudatus is small. It only takes a minute or two to fry at first, and it should be enough to fry it back four or five times.

5. After all frying, fry in a pan for 1 minute, and sprinkle with chopped green onion after serving.

Pepper loach:

The raw materials are loach 300g, onion10g and ginger 5g.

20g of seasoned dried pepper, 0g of salt10g, 3g of monosodium glutamate.

manufacturing process

1. Wash loach, fry it in boiling oil, then take it out and drain it;

2. Wash the pot, add water, add salt and monosodium glutamate, add loach and cook until it tastes delicious;

3. Add oil to the pot and heat it. Add dried chili and stir-fry, then add loach and stir-fry.

It is especially recommended that loach must be fried at 70% hot oil temperature to keep its original state.

Loach fish soup:

Composition:

800g loach fish, 2 pieces of tofu, 200g beef, 50g onion, 50g mung bean sprouts, 50g Osmunda japonica, 50g taro stalks, 50g cabbage rolls, 50g sesame leaves, 5 tablespoons Chili sauce, 5 tablespoons soy sauce, 6 tablespoons clear sauce and 1 teaspoon pepper noodles.

Exercise:

(1) Boil the meat sauce soup, season it with Chili sauce, and put the whole tofu in. When you put the loach fish in, it immediately swims into the tofu because of the heat of the soup.

(2) Cook for a while, add ginger and green pepper, and add flour.

Method of filtration after boiling:

(1) Boil beef in water and add seasonings to the meat.

(2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse.

(3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it.

(4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger.

(5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again.

(6) Mix the whole pepper with the mashed red pepper and pepper.

Pickled loach:

Ingredients: 400g loach, 50g pickled pepper150g, 20g ginger, 20g garlic, 0g pepper10g, a little onion and a proper amount of soy sauce.

Practice: put the loach in a bamboo basket, cut off the head with scissors, cut open the stomach, take out the internal organs, wash them, slice the ginger, and cut the garlic in pairs for later use.

Heat oil in a wok, add pepper granules and stir-fry until fragrant, add ginger slices and garlic slices to stir-fry until fragrant, and then pour pickled peppers into the wok and stir-fry until fragrant.

Then pour in loach, stir-fry until the surface turns white, add appropriate amount of soy sauce, and stew in a bowl of clear water until the meat is rotten.

Finally, add the onion, turn it over twice, take it out of the pan and put it on the plate. Ok, have a beer and eat it!

Hot bubble loach:

Material: Boneless loach half a catty. Two or two celery, cut into sections. Half onion, half cut and half chopped. One or two small green peppers, cut into rings. A small piece of ginger, sliced. Three cloves of chopped garlic. Two tablespoons of delicious juice. A tablespoon of Chili oil. Three tablespoons oil pepper. Two tablespoons of vinegar. Two spoonfuls of Laoganma Chili sauce. A spoonful of sugar. Two spoonfuls of yellow wine. MSG and a coffee spoon. The right amount of salt.

Exercise:

1. Put salt, ginger slices, scallion and yellow wine in 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:

Production method:

500g loach, dried red pepper, pepper, chopped green onion, coriander, salt, peanut oil, soy sauce, cooking wine, sesame oil and sesame seeds.

manufacture

① Take the loach out of the intestine and scald it with boiling water to remove the mucus.

(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.

Loach:

Ingredients: loach1000g

Seasoning: 50g of sugar, 0/00g of soy sauce/kloc-,0/00g of scallion/kloc-,20g of ginger, 50g of Chili powder, 3g of monosodium glutamate and 0/00g of soybean oil/kloc-.

Exercise:

1. Leave the live loach with the uncle for a few days. After it spits out dirty things, take out its internal organs and clean them up. Spread it on the straw basket in summer and dry it.

2. When eating, quickly wash the dried loach fish with warm water and control the water.

3. Stir-fry the packaged dried loach fish with beans, and take it out after oil control.

4. Dump the excess oil, leave the bottom oil in the pot, then put the fried loach fish in, pour the prepared seasoning in turn, fry it, take it out after two minutes and dry it.

Braised loach:

Material: 250g loach.

Accessories: 40g green pepper.

Seasoning: vegetable oil 25g soy sauce 3g cooking wine 5g vinegar 2g sugar 2g salt 3g monosodium glutamate 1g onion 5g ginger 2g each.

Exercise:

1. Mud the loach and wash it;

2. Cut the onion and slice the ginger;

3. Wash and dice the green pepper;

4. Heat oil in a wok, add onion and ginger slices to stir fry until both sides change color, and add cooking wine, soy sauce, vinegar, sugar, water and refined salt to boil;

5. Cook on low heat until the meat is cooked and the soup is thick. Sprinkle with monosodium glutamate and green pepper and mix well.

Loach:

Material: 500g loach.

Accessories: Zanthoxylum bungeanum 25g (red, sharp and dry).

Seasoning: salt 3 g pepper 2 g perilla leaf 4 g ginger 14 g scallion 25 g cooking wine 40 g soy sauce 8 g chicken essence 3 g sesame oil 4 g starch (corn) 5 g.

70 grams of vegetable oil, the right amount.

Practice: 1. Put live Misgurnus anguillicaudatus into a basin and soak it in water for two days, then take it out and slaughter it, add cooking wine and salt, and chop off its head.

2. Cut the dried pepper into sections;

3. Cut perilla leaves into powder;

4. Shred ginger and chopped green onion;

5. Put the broth, cooking wine, soy sauce, chicken essence, wet starch and salt into a bowl to make a sauce;

6. Add vegetable oil to the pot and heat it to 70% heat. Add loach fish and fry until cooked.

7. When the oil is heated to 70% heat again, add loach fish and fry until golden brown, and take it out;

8. Add vegetable oil to the pot, heat it, add dried pepper and pepper, stir-fry until fragrant, take it out and chop it into powder on the vegetable pier;

9. Add vegetable oil to the pot, heat it to 50%, add shredded ginger, onion and minced perilla leaves, stir-fry until fragrant, add loach fish, cook the sauce, push it evenly, add sesame oil, sprinkle with red pepper and pepper, and serve.

Braised loach:

Material: 600g loach.

Accessories: 50 grams of ham.

Seasoning: yellow rice wine 10g salt 5g garlic 10g monosodium glutamate 3g shallot 30g sugar 10g ginger 20g soy sauce 30g lard (refined) 60g each.

Exercise:

1. Pick each live loach from the abdomen with scissors, take out the internal organs and put them in a container;

2. Marinate the washed loach with refined salt and yellow wine for 10 minutes;

3. Cut the ham (cloud leg) into thin strips;

4. Cut the onion into inches and cut the ginger into sections;

5. Stir-fry the wok, inject cooked lard, heat it to 60%, add loach, fry it until it is light yellow, and take it out with a colander;

6. Put the garlic cloves into the frying pan, then take them out and put them into the casserole together with the loach;

7. Put the wok in medium fire, add cooked lard, heat it to 70%, add onion and ginger into the wok, then add Yuntui, soy sauce 10g, sweet soy sauce 20g, white sugar, refined salt and pepper, stir-fry until fragrant, add 500ml of broth to boil, remove the floating foam and pour it into a casserole filled with loach;

8. Bring the casserole to a boil and simmer for 30 minutes (covered);

9. When the juice is almost dry, add monosodium glutamate, remove onion and ginger, and serve on a plate.

Fried loach fish:

Material: 500g loach.

Accessories: red pepper 15g perilla leaves 5g coriander 50g.

Seasoning: vegetable oil 70g cooking wine 50g salt 5g sugar 3g vinegar 15g monosodium glutamate 1g sesame oil 15g onion 10g ginger 10g garlic 10g.

5 grams of starch (peas), pepper powder 1 gram, each appropriate amount.

Exercise:

1. Wash the loach with clear water, drain it, put it in pottery, marinate it with cooking wine and salt (cover it tightly to prevent it from jumping off), and drain it with a colander.

2. Small red pepper, onion, ginger, garlic and perilla are all cut into powder; Mix 50ml of soup, sugar, monosodium glutamate, vinegar, onion, sesame oil and10g of wet starch (5g of starch and 5g of water) into juice. Select coriander and wash it.

3. When the oil is 70% hot, fry the loach, take it out and put it on the chopping board. Cut off the head and tail with a small knife and expel the internal organs.

4. When eating, when the oil is burned to 60% heat, add loach, fry it with low fire and take it out. Leave 50 grams of oil in the pot, add pepper powder, red pepper, ginger, garlic and perilla, add salt and stir-fry until fragrant, then pour in the juice, stir-fry a few times, put it in a plate and add coriander.

Tip:

Because of the frying process, it is necessary to prepare about 1000 grams of vegetable oil.

The taste of dishes

Crispy and spicy, it is suitable for wine and rice.