Ingredients: 18 pieces of loach, 2 small pieces of tofu, 2 small pieces of auxiliary ingredients, appropriate amount of black fungus, appropriate seasoning, peanut oil, 2 tablespoons of salt, appropriate amount of chicken essence, a little ginger, 1 small piece of cooking wine, 2 tablespoons of shallots, 4 stalks of coriander, 3 stalks of stock, 2 cups of white vinegar, 1 tablespoon of white sugar, 1 tsp of loach tofu soup.

Method: 1. Boil half a pot of water, put the washed loach into the boiling water, and soon a layer of white film-like substance will appear on the surface of the loach. 2. Gently turn the loach with a colander, and the sticky substance on the surface of the loach will automatically break away.

It's a bit disgusting. 3. Remove the loach with its mucous membrane and put it on a plate for later use. 4. Soak the fungus in warm water, pick and wash it. 5. Cut the tofu into cubes, cut the green onion into sections, slice the ginger, and cut the coriander into sections. 6. Pot

Heat the oil, add onion and ginger, stir-fry until fragrant, add 2 cups of stock and bring to a boil 7. Add the loach and tofu, add cooking wine, white vinegar, salt and sugar 8. After boiling for 5 minutes, add the fungus and cook over medium heat for about 10 minutes 9

.Finally add chicken essence and coriander segments, mix well and turn off the heat. Cooking Tips 1. The initial processing of loach is very important, and the mucous membrane on the surface must be removed.

Fortunately, it is very convenient to use the method of burning over high heat. If some areas are not burned off, you can gently brush it with a small brush and then rinse it off with water. In short, be careful to use gentle force.

2. In addition to adding onions, ginger, and cooking wine to remove the fishy smell, this soup also specifically adds white vinegar.