Sichuan cuisine

Features loach is fresh and tender, with a strong pickled pepper flavor.

The raw materials are 500g loach fish, 60g black beans and 60g black sesame.

Production technology 1, black beans and black sesame seeds are washed; Put the loach in a cold water pot, cover it, heat it to death, wash it, dry it, oil it, stir fry it a little, and take it out.

2. Put all the ingredients into the pot, add appropriate amount of water, bring to a boil with high fire, and reduce the heat until the black beans are soft and cooked, and season with salt.

Hand-torn loach

quantify

Loach.

Coriander, pickled pepper.

Pepper powder, onion, ginger, soy sauce, sugar, vinegar, cooking wine, chicken essence, edible oil, soup stock.

take exercise

1. Add a few drops of oil to the loach, let it swim naturally to remove dirt and all impurities in the intestine, then cut off the head and viscera, wash and drain, and smear the surface and viscera with soy sauce and cooking wine;

2, sit in the pot and order fuel. When the oil is 60% to 70% hot, add loach and fry until the surface is crisp, remove and drain;

3. Leave the remaining oil in the pot, stir fry the onion ginger and pickled pepper shreds, pour in loach, soy sauce, sugar, salt and broth, add vinegar and chicken essence to drain the juice, sprinkle with pepper powder, pour in coriander and take out the pot.

nutritive value

Misgurnus anguillicaudatus-also known as Myzus, Misgurnus anguillicaudatus. Misgurnus anguillicaudatus is divided into Misgurnus anguillicaudatus, Misgurnus anguillicaudatus and Misgurnus anguillicaudatus, which are distributed in fresh water all over China. Misgurnus anguillicaudatus often lives in the still mud of paddy fields, ponds and ditches, and likes to eat plankton and small crustaceans. ...

Method of frying loach

To taste crisp without destroying nutrition, drain the loach first and get drunk with wine.

Then put the loach and raw oil together in the pressure cooker, cover tightly and heat. When the loach stops struggling, the cover can be removed.

Open it and stir-fry it slightly until it is crispy. Be careful not to fry for too long. It doesn't taste good when fried into a crispy rice. Then catch loach.

Spare.

Prepare a small bowl of vinegar, add a little salt, monosodium glutamate and Chili powder (or cut red peppers into mud) for later use.

Wash some fresh perilla and cut into pieces for later use. Perilla is the best fish, but it seems that it is only available in the south.

Yes, there is dried perilla, but the taste is greatly reduced.

Add a little oil to the wok, heat it, pour in the cooked loach, stir-fry for a while, then pour in the seasoning and perilla.

Stir-fry until the soup is completely evaporated.

Ingredients: loach

Ingredients: vinegar, salt, monosodium glutamate, Chili powder (mud) and perilla.

Misgurnus anguillicaudatus drilling tofu (Bai nationality)

raw material

Material: 500g live loach.

Ingredients: 200 grams of fresh milk, tender tofu 1 block (weight 500 grams), 50 grams of cloud leg slices, 2 small melons, 2 tomatoes, rich flour 100 grams, soaked noodles and potatoes, green peppers 10, 5 Chinese cabbage hearts, and onions/kloc-0.

Seasoning: 25g of refined salt, 5g of monosodium glutamate, 20g of white pepper, 0/0 slice of fresh pepper leaves, 50g of peeled garlic cloves, 2g of ginger, 20g of sesame oil and 200g of ghee.

Legislation

(1) Take a washbasin, fill it with clean water, add Fuqiang powder (40g), drop a few drops of sesame oil, put it in the loach, let it spit out the dirty things, and then take it out and raise it in clean water.

(2) Wash tomatoes and green peppers and cut them into 4 pieces. Wash the wax gourd and cut it into hob blocks. Peel onion, wash and cut into pieces. Wash the Chinese cabbage and cut it into 2 pieces. Peel potatoes, wash them and cut them into hob blocks.

(3) Heat the wok with medium fire, melt the butter, and filter out impurities with reed sieve. Wash the pan, pour in ghee, add garlic clove oil while it is hot, add pumpkin, cloud leg, tomato, green pepper, Chinese cabbage, onion, potato and ginger and stir-fry a few times; Add Fuqiang powder (60g), salt, pepper, pepper leaves, vermicelli and monosodium glutamate, mix well and pour into a clay pot; Then add tofu, inject 2000 ml of water and milk, add loach, cover and medium heat. As the soup gets hotter, the loach will drill into the tofu, and when the tofu is cooked, it will be drenched with sesame oil.