Practice: Step 1: Buy the loach, keep it in clear water dripping with oil for one day, let it spit out fine sand, rub off the mucus on the loach surface with salt, and wash it with clear water for later use.
Step 2: Put the oil into a cold pot. After the oil is burned, add Laoganma Chili sauce and stir-fry Pixian bean paste to make it fragrant. Add pepper, pepper, onion, ginger and stir-fry until fragrant. Pour an appropriate amount of water into the pot, add soy sauce, vinegar and sugar and boil. Pour the loach into the boiling pot and cover it immediately. Cook with slow fire for about 10 minute. Add bean curd skin along the side of the pot, and simmer for about 15 minutes until loach meat is easy to bone.
Step 3: Heat the casserole over high fire and pour in the cooked loach and tofu skin. Add appropriate salt and mix in coriander.
2. Sauce-roasted loach raw materials: 400g loach, 80g northeast miso (Yingkou miso), 50g onion, 4 slices of ginger, dried Chili 10, 20g soy sauce, shisanxiang 1 spoon, 50g edible oil, 25g animal oil and rice wine1.
Practice: the first step: put the loach in clear water and drop a small amount of cooking oil for one day to let it spit out all the dirty things in its stomach; Take out the loach, put it in a deep vessel, sprinkle a handful of salt, and immediately cover the vessel tightly. Misgurnus anguillicaudatus will shake badly under the action of salt, and after a period of time, it will basically lose its strength. Open the cover, and put the loach into the water to clean it for later use.
Step 2: Boil the wok with edible oil and animal oil, and change it to slow fire until the oil is hot; Add morning pepper, ginger and garlic, or a hot pot to deodorize; Put it in the northeast soy sauce pot, the northeast soy sauce will be fragrant, and then add rice wine. Soy sauce Thirteen spices will smell; Add a bowl of clear water, as long as it does not exceed the amount of loach fish, and boil it;
Step 3: after the soup is boiled, add loach fish and cover the lid tightly; When cooking again, simmer for 10 minutes, then cover the juice to make it thick, sprinkle with fragrant lai and turn off the heat.
Third, the hot sauce loach raw materials: 400 grams of loach, hot sauce 150 grams, 20 grams of ginger, 20 grams of garlic, pepper 10 grams, a small amount of onion, and a proper amount of soy sauce.
Practice: Step 1: Put the loach in a bamboo basket, cut off the head with scissors, cut open the stomach, take out the internal organs and clean them, cut the ginger into pieces, and cut the garlic in half for later use.
Step 2: Add some oil to the wok and bring it to a boil. Add pepper and stir-fry until fragrant. Add ginger slices and garlic to let the fragrance come out. Then pour the wild pepper into the wok and stir-fry it to taste. Then pour in loach, stir-fry until the surface is white, add some soy sauce, and stew in a bowl of clear water until the meat is rotten. Finally, add the onion and turn it over twice, and you can go out of the pot.
4. Loach raw materials: live loach 100g, taro 100g, watermelon 50g, ginger slices 10g, and sweet pepper 1. 6 grams of salt, 2 grams of chicken essence, a small amount of white pepper and 2 grams of Shaoxing wine.
Step 1: Peel taro, cut into pieces and cook in a steamer. Peel and slice watermelon, peel and slice ginger, and slice sweet pepper.
Step 2: Drain the rice cooker. When the water boils, put the money in the loach, quickly cover it, take a bath after scalding the loach, and clean the internal organs.
Step 3: Put oil in another rice cooker, add ginger slices and loach, fry until slightly yellow, add Shaoxing wine, introduce white soup, add taro pieces, simmer until the soup is slightly white, add watermelon pieces and sweet pepper pieces, add salt and white pepper, and stew until the soup is milky white.