Misgurnus anguillicaudatus is a very common and cheap fish, but it does have the reputation of "ginseng in water". It is a food with high protein, low fat and low cholesterol, and contains an unsaturated fatty acid similar to eicosanoic acid, which is beneficial to human body's anti-vascular aging. It is undoubtedly a very healthy choice for people with "three highs". Chinese medicine also believes that it has the effects of invigorating the middle energizer, eliminating dampness and jaundice, tonifying kidney and strengthening yang, eliminating dampness and stopping diarrhea, warming the spleen and stomach, treating hemorrhoids and stopping sweating, so it is really a cheap food.

Misgurnus anguillicaudatus has obvious therapeutic effect on all kinds of hepatitis, especially promoting jaundice regression and transaminase reduction. When I was a child, my cousin got acute hepatitis A, and my uncle bought her loach soup every day. She didn't pull it every day for a month. At that time, the goods were not as rich as they are now, and sometimes they had to go to several markets to buy them, and the eagerness finally melted into the thick fish soup.

The practice of loach bean curd soup

1, boil half a pot of water, put the washed loach into boiling water, and soon a white film-like substance appears on the surface of the loach.

2. Gently flip the loach with a colander, and the sticky substance on the surface of the loach will automatically detach, and the loach with the mucosa removed will be put on the plate for later use.

3. Wash the fungus with warm water, cut the tofu, cut the onion, slice the ginger and cut the parsley.

4. Heat the oil in the pot, add onion and ginger until fragrant, add 2 cups of broth to boil, add loach and tofu, and add cooking wine, white vinegar, salt and sugar.

5. Cook for 5 minutes, then add auricularia auricula, then cook for about 10 minute on medium heat, and finally add chicken essence and coriander segments, mix well and turn off the heat.