Loach stewed with tofu

Ingredients: loach, tofu, salt, green onion, ginger, rice wine, etc.

Preparation method and usage: Remove the gills and internal organs of the loach, wash it and put it into the pot. Add tofu, salt, green onions, ginger, rice wine and water, bring to a boil over high heat, then reduce to low heat and simmer until done. Eat on an empty stomach.

Efficacy: It can be used as an auxiliary treatment for various types of hepatitis.

Braised loach

Ingredients: 400 grams of loach, 3 tablespoons of lard, 10 grams of ham. 1 tablespoon of rice wine, 2 tablespoons of soy sauce, 1 green onion, 10 grams of shredded ginger, 4 dried chili peppers, 1 teaspoon of sugar, 5 cloves of garlic, an appropriate amount of refined salt, and 1 teaspoon of fresh chili powder.

Preparation method: Cut open the belly of the loach and remove the intestines, wash and drain the water, add rice wine, soy sauce, green onions and shredded ginger and marinate for 15 minutes, cut the ham into slices. Add lard and dried chili peppers to the wok, stir-fry over high heat for 2 minutes, add loach and seasonings, continue cooking for 4 minutes, add ham slices, salt, sugar and garlic cloves, cover with plastic wrap, simmer for another 2 minutes, and serve on a plate Sprinkle in fresh chili powder.

Loach and roasted taro

Ingredients: 100 grams of live loach, 100 grams of taro, 50 grams of water melon, 10 grams of ginger, 1 sweet red pepper. 6 grams of salt, 2 grams of MSG, a little pepper, and 2 grams of Shaoxing wine.

Preparation method: Peel and cut taro into pieces, steam in a steamer, peel and cut water melon into pieces, peel and shred ginger, and slice sweet red pepper. Boil the pot and add water. When the water boils, add the loach, quickly cover it, and after the loach is dead, take a shower, remove the internal organs and wash it. Heat oil in another pot, add shredded ginger and loach, fry over medium heat until slightly brown, add Shaoxing wine, add clear soup, add taro cubes, simmer over medium heat until the soup is slightly white, add water melon cubes and sweet red pepper slices, add salt, monosodium glutamate and pepper, simmer until the soup becomes milky white and serve. Heat up the wok, add peanut oil (or vegetable oil), and after the oil smokes slightly, add ginger, minced dry red pepper, cinnamon, Sichuan peppercorns, and small pieces of green onion and stir-fry. Stir-fry until fragrant, add loach, tofu, soup, soy sauce, rice wine, rice vinegar, cover and cook over high heat. After boiling, simmer over medium heat for 15 to 20 minutes, then add appropriate amount of salt and sugar to taste. This dish is delicious and the soup is mellow. The loach, tofu and soup are all delicious and mouth-watering.

Hand-shredded loach

Ingredients: loach, coriander, pickled pepper. Sichuan pepper powder, green onion, ginger, dark soy sauce, sugar, vinegar, cooking wine, chicken essence, cooking oil, stock.

Preparation method: Put the loach into the water, add a few drops of oil, let it swim to naturally remove dirt and drain the intestinal debris, then cut off the head and internal organs, wash and drain, and season with soy sauce, Coat the surface and internal organs with cooking wine. Heat the pot and add oil. When the oil is 60% to 70% hot, add the loach and fry until the outer shell becomes crispy. Remove and drain the oil. Leave the remaining oil in the pot and stir-fry the onion, ginger and pickled pepper until fragrant. Pour in the loach, soy sauce, sugar, salt and stock. When the pot boils, add vinegar and chicken essence to reduce the juice, sprinkle with pepper powder, add coriander and serve.