Method one

Take a basin, fill it with water, add flour (40 grams), drop a few drops of sesame oil, put the loach, place it for two hours, let it spit out sludge, and then take it out and put it into the water to raise, and then raise it for 2 days or so to clean off the body of the dirt.

Method two

Take 500 grams of loach, put it into a convenient bag and tie it tightly, put it into boiling water and cook it for 20 seconds on high heat and take it out, rinse it a little bit, and then take out the guts according to the steps in method one, and then finally rinse it off with cool water. Note: slaughter loach can not be opened too large, otherwise affect the beauty of the finished dish; do not remove the fish roe, only the gallbladder part cut off to bring out the intestines.

Method three

Soak the loach in a basin with salt water will easily wash off the mud and smooth mucous membrane on the loach. Then put the live loach into the water, drop a few drops of vegetable oil, after a few minutes, the loach can remove the mud from the body. Then it can be fried and boiled.

Of course, you can also put chili. Before cooking, put two chili peppers in the bowl filled with water, the loach will spit out the mud in the belly, after the loach spit out the mud into a little wine, and then shake a little bit, such as the loach drunk, and then use salt and water to sticky juice.

Introduction of raw materials

The loach has sand loach, real loach, yellow loach points, freshwater in all parts of our country are distributed, often

Life

In the paddy fields, ponds, ditches, static water in the bottom layer of the silt, like to feed on zooplankton, small crustaceans, etc., but also plant debris, algae, etc.; loach every year, from April to August to enter the breeding season, the second age of the loach after the sexual maturity Start spawning, the larger the individual, the more eggs.

The loach meat is delicious, nutritious, rich in protein, and a variety of vitamins, and has medicinal value, is a favorite aquatic products.