Spicy loach

Main ingredients?

More than a dozen Laoganma spicy vegetables, one pack of ginger, two slices of green onion, one garlic, two pieces of coriander, two pieces of coriander A small spoonful of old soy sauce, a small amount of MSG, and an appropriate amount of cooking wine

How to make spicy loach

1. It is best to keep the loach for a day after buying it, and then put it in a bowl for use Cook the wine to make it drunk, so that the loach dies quietly and drinks the wine into its stomach. Can remove earthy smell very well.

2. Wash the ingredients, cut them and set aside. I use Laoganma’s, which tastes very good. Boil the water, then pour the loach in and blanch it. You will see the loach turn white. Then you can pour it out and wash the white skin. The white skin is actually made of mucus and has a strong earthy smell

3. Add a little more oil to the pot, add the ingredients in the cold pot, and fry the loach. , almost changed color, then pour in Laoganma and continue to stir at this time, otherwise it will stick to the pan. If possible, add some cornstarch and fry it yourself.

4. Add a few drops of light soy sauce, add coriander stalks, stir-fry the MSG evenly and serve.