Amway made a soup for loach. My family often cooks soup with loach and cucumber. Cucumber can clear away heat and promote diuresis, detoxify and reduce swelling, promote fluid production and quench thirst. Cooking with loach has the effects of invigorating middle energizer, tonifying kidney and strengthening yang, promoting diuresis and warming spleen and stomach, and relieving sweating and exterior syndrome. Don't stew loach fish for a long time, because this kind of fish is not tender, hard or delicious at all. When washing loach, it is easier to remove the mucus from loach with hot water, but it should not be too hot, otherwise the skin on loach will be scalded off. Pepper loach: add oil and heat in the pot, add dried pepper and stir-fry until fragrant, then add loach and stir-fry evenly. It is especially recommended that loach must be fried at 70% hot oil temperature to keep its original state.

Buy loach home and soak it for at least 2 hours to let it spit out impurities. You can also soak for a day or two. The meat of loach must be cooked to be delicious. So cook for a while. Steamed loach has extremely high nutritional value. It is best to choose a large strip when steaming. Sprinkle chopped green onion and pepper on the steamed loach and drizzle with steamed fish sauce. Braised pork is more delicious than eel, and it is easy to learn. I believe you can do well at home. If loach wants to be delicious, the key is to have nutritious food, which can be eaten regularly, dehumidified and nourished. Misgurnus anguillicaudatus is peaceful, neither cold nor fire, especially suitable for people with weak health.

Salt and pepper loach, prepare a wok, heat it with oil, add loach, fry it, take it out, cut onion, ginger and garlic into powder, cut dried Chili into sections, leave oil in the wok, add ginger, garlic and dried Chili, add loach, salt and cooking wine, stir well, and finally add salt and pepper to taste. Misgurnus anguillicaudatus tofu stew is not only delicious, but also nutritious. Both loach and tofu have high nutritional value. The loach is fresh and tender, and it is also known as "ginseng in water". When I was a child, there were too many loaches in the river, so fresh loaches could not be eaten after the locals caught them. They were often dried and kept fresh, which led to a special Korean cuisine in Northeast China.