Seasoning: oil, salt, chicken essence, soy sauce.

[practice]

1 loach is cultured for three days to remove mud; Slice cucumber (thicker) and cut tofu into large pieces;

2 put a proper amount of water, tofu and loach in the pot, and then simmer slowly and cruelly. This is a live loach! However, only in this way will loach not be afraid of hot drilling into tofu, and the cooked soup will be fresh!

3 When the loach is dead, put the cucumber slices into the pot, add salt and oil and cook for 5 minutes, add a little chicken essence and soy sauce, sprinkle with chopped green onion and simmer for 1 minute.

Eating is also skillful, because the loach has not been cut open, so when eating, gently bite the neck of the loach and gently pull it. The meat is in the mouth and the bones and internal organs are outside. Hee hee, it is necessary for small fish to eat this! Moreover, loach is easy to break if it is cooked too badly, and it can't be pulled down if it is cooked too raw!