material

Misgurnus anguillicaudatus 10, ginger slices 10, and 50 ml of yellow wine.

working methods

1. Wash the loach, put it in a casserole, and add yellow wine to make it drunk.

2. Add ginger slices and appropriate amount of water to stew.

3. After the pot is boiled, skim off the floating foam and continue to simmer on low heat.

4. After the loach is cooked, add proper amount of salt, monosodium glutamate and pepper and mix well.

Practice 2,

material

400g loach fish, 200g coriander, 20g bean paste, 5g garlic15g ginger slices15g red pepper slices, 20g salt, sugar, chicken soup, rice wine, sesame oil and peanut oil.

working methods

1. Wash loach fish, marinate with proper amount of salt and rice wine 10 minute, and drain water for later use;

2. Wash coriander and cut into sections for later use;

3. Boil the oil, add loach fish, fry until golden brown, and remove;

4. Saute garlic, ginger and red pepper slices, add chicken soup and bean paste, and cook until it tastes good. Put the sauce, loach fish and coriander into a casserole, season with salt and sugar, sprinkle with a little sesame oil, and roll.

Practice 3, casserole loach stewed tofu

material

250g loach, 250g tofu, a little salt, a little ginger, a little sesame oil, a little coriander, a little white wine and a little white pepper.

working methods

1. Wash loach and tofu, and cut tofu into pieces for later use;

2. Put cold water in the casserole, pour loach, tofu and ginger slices, pour white wine and cook for 30 minutes on low heat;

3. Add salt, coriander and white pepper to taste and drink.

skill

Experience sharing: 1. It is best to raise loach with clear water for two or three days. Drop a drop or two of vegetable oil and put a little salt in the water to help loach discharge dirt. The loach treated in this way can be cooked directly without laparotomy. But friends who dare not kill fish themselves or have no leisure time to raise fish have to ask the fish seller to handle it by the way; 2, the choice of high-quality tofu: no water lines, no impurities, crystal white and delicate tofu is high quality; It is inferior tofu, with waterline, bubbles, fine particles and yellow color. Soak tofu in salt water for ten minutes to remove the beany smell.

Practice 4, loach stewed tofu.

material

Tofu, loach, ginger, garlic, fermented bean curd, green garlic

working methods

1. Saute ginger and garlic in hot oil (all crushed);

2. Pour cold water into another big basin, add tofu (whole piece) and loach and slowly add fire;

3. Boil and skim the floating foam, pour in the fragrant ginger and garlic oil, sprinkle with salt, and boil over medium heat;

4. Mash two pieces of fermented bean curd with a little water into juice, pour the soup and turn to low heat for 20 minutes;

5. Put the loach tofu on the induction cooker of the dining table, serve it on a small fire and sprinkle with green garlic to start.