The loach is rich in protein, known as the water ginseng, how to make delicious loach?

This problem for many people in the north is more blindfolded, especially in the northwest, not to mention the loach, there are many people see have not seen how. Many of my friends in the north will say "loach can eat? Look so ugly, look more disgusting, how can you eat it?" This is what many people think.

The loach does not look very good, green and black body, covered with mucus, the body is full of spots, small eyes, there are a few ugly whiskers, the overall view is simply ugly to the extreme, growing in the silt of the lakes and rivers, with the hands of the hand grabbed, full of mucus, although the growth of the water, not at all like a fish, a lot of people see the appearance of it, a little bit of the heart to eat have not been.

While the loach does not look good, but its nutritional value is really high, the loach is rich in protein, fat, carbohydrates and trace elements needed by the body, it is a very good tonic, known as the water ginseng, the southern friends should have eaten most of it, to appreciate the deliciousness is not it began to forget ah? Below to share with you two classic loach eating method.

Materials

1000 grams of loach Ginger 3-4 pieces of garlic cloves 3-4 scallions moderate

Dry chili 2 ? 2 big spices ? The most important thing to remember is that it is a good idea to have the right amount of pepper in the right place. Soy sauce in moderation

1 tablespoon of cooking wine ? Vinegar, a little bit of soy sauce, a little bit of vinegar? Salt to the right amount

Sugar a little

Production process

1, buy back the loach in the pot to catch the water, raise a day, before cooking, the water is poured out, the pot only stay loach, in the loach on the body of the salt sprinkled on the loach to facilitate the removal of loach mucus on the surface of the cover and so on for three minutes.

2,boil oil in the pot, the spices, pepper, fried incense, and then into the onion, ginger, garlic, dried chili peppers, stir-fried aroma;

3, into the loach, stir fry a few times, put soy sauce, old soy sauce, vinegar, sugar, cooking wine, salt, stir fry a few times, add the water over the loach, high heat boil to medium heat, cover the lid of the pot simmering for 20 minutes;

4, high heat juicing, sheng to the plate can be, delicious braised loach is done.

Ingredients

Loach 400 grams ? 10 dried chili peppers ? 2 big spices ? 3 slices of spices

Pepper and salt in moderation ? Salt, soy sauce each a spoon thirteen spices 1 spoon corn starch 3 spoons

Scallion moderate

Steps

1, loach clean, add a spoon of salt, a spoon of soy sauce, two spoons of cooking wine, a spoon of thirteen spices marinade for half an hour into the flavor;

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2,Pour just marinated seasoning, mixed with three spoons of corn starch, spices in advance with a little bit of water so that the frying will not be burnt;

3, pot of oil, the oil temperature chopsticks test, chopsticks around the small bubbles on the frying can be put down, with a small fire, frying good fishing;

4, hot pot of cold oil, sautéed spices, and then put the fried loach, stir fry a plate, sprinkle green onions, you can also sprinkle a little salt, delicious has been done.

The above two loach practices are very tasty, but also loach is often done in 2 ways, there are many people will ask, loach viscera do not have to pack? Generally small loach, viscera is not to clean up, in the water on 2 days, let the loach spit a little dirty on the line, large loach or to go to the viscera, you can clean up the mucus on the loach body and then go to the viscera, so that the loach is not slippery.

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