Materials: half a catty of loach, 1 egg, cooking wine, salt, ginger a number of flour or fried chicken powder a number of breadcrumbs.

Practice: 1, the loach will be raised in a basin of water, several water changes, so that the loach spit out the muddy water. 2, fish out the loach, add a little salt, cooking wine and a few slices of ginger in the basin, feed 0.5-1 hours, so that the flavor of the seasoning into the loach. 3, the loach drained, break the egg, the flour, salt added to the egg and mix it well and stand by to prepare some breadcrumbs; 4, the pan of hot oil, will be the loach one by one, pinch, drag in the egg, and then a number of bread crumbs; 4, hot oil, will be one by one, and then a number of the loach, and then a number of breadcrumbs. Dragged in the egg, then wrapped in a layer of breadcrumbs, thrown into the frying pan, open frying; (oil is five minutes hot can be placed in the pot, too hot easy to scorch. The loach head is small, the beginning of the fact that only a minute or two fried on the good, back to the frying and then turn four or five should be on the line, I am all based on feeling) 5, all fried, and then into the pot back to the fryer for 1 minute, mounted plate sprinkled with chopped scallions can be.

Spicy loach:

Raw materials loach 300 grams, 10 grams of green onions, ginger 5 grams of seasoning dry pepper 20 grams, 10 grams of salt, monosodium glutamate (MSG) 3 grams

production process 1, the loach clean, put into the boiling oil after frying incense, fish out of draining oil; 2, clean the pot, add water, put in the salt, monosodium glutamate, under the loach cooked to taste; 3, the pot of gas heat, under the dry pepper stir-frying After the incense, add the loach can be fried;

Special tips loach must be fried in the oil temperature of 70% of the heat, to keep the original shape.

Mudskipper fish soup:

Information: 800g of mudskipper fish, 2 blocks of tofu, 200g of beef, 50g of green onions, 50g of mung bean sprouts, 50g of vetch, 50g of taro stems, 50g of cabbage gangs, 50g of sesame seeds 50g of chili sauce, 5 tablespoons of soy sauce, 6 tablespoons of clear sauce, 1 tablespoon of pepper

-operation: (1) simmering broth with chili sauce, and seasoning it with chili sauce. Put the whole block of tofu in it, and then put the loach fish in it, because the soup is hot, it will swim into the tofu. (2) Simmer for a while, add ginger and green pepper and flour. Strain the soup after boiling: (1) Put the beef in the water and boil the soup, then remove the meat and add condiments. (2) Put the live loach in a bowl and put salt and pumpkin leaves together to cover the lid. 3 minutes later, rinse the pumpkin leaves with salt. (3) In a wok, fry the meat broth in sesame oil and pour it on a sieve and rub it with a wooden spoon rod. The meat will fall underneath and the bones and skin will stay on the top. (4) Season the broth with chili sauce or soy sauce and add pepper and ginger. (5) Add mung bean sprouts, vegetables, green onions, and beef with seasonings and simmer again. (6) Mix with whole chili and pounded red chili and put pepper powder.

Soak pepper loach:

Materials: 400 grams of loach, 150 grams of pickled peppers, 20 grams of ginger, 20 grams of garlic, peppercorns 10 grams of scallions, a little soy sauce

Practice: put the loach in the basket with scissors to cut off the head, cut open the belly, take out the viscera and wash, ginger slices, garlic on the cut and spare. Frying pan oil hot, under the pepper particles fried incense, under the ginger, garlic slices burst out of the flavor, and then poured into the pepper stir-fry flavor. Then pour the loach, stir-fry until the surface turns white, add the appropriate amount of soy sauce, a bowl of water and simmer until the meat is rotten. Finally, add green onions and turn two turn can be up to plate it, well, to a bottle of beer, open to eat!

Hot bubble loach:

Materials: half a catty of boneless loach. Celery two two, cut section. Scallion half two, half cut, half chopped. Small green pepper one or two, cut circles. A small piece of ginger, sliced. Three cloves of garlic, minced. Two tbsp Meiji-Fresh Sauce. One tbsp peppercorn oil. Three tbsp oil chili. Two tbsp vinegar. Two tbsp Sriracha Sauce. One tbsp sugar. Two tbsp yellow wine. One coffee spoon of monosodium glutamate. Salt to taste.

Practice: 1, in the loach in the bowl with salt, ginger, green onion, yellow wine, mix well marinated. 2, salt, small green pepper rings, Meiji-Fresh flavor sauce, oil chili, vinegar, sugar, pepper oil, garlic, minced green onion, spicy sauce, MSG or chicken broth in a bowl, add two tablespoons of hot soup or boiled water into a sauce. 3, the pot of oil to seventy percent of the heat, under the loach stir-fried until the surface of the oil light yellow. 4, push the loach to the side of the pot, add celery sections, add the amount of salt, stir-fried to the side of the pot, add the amount of salt, add the amount of salt. Push the loach to the side of the pan, put in the celery section, add the appropriate amount of salt and stir fry for about half a minute. 5, the loach and celery stir fry well and then served in a large bowl. 6, drizzle with the blended sauce. 7, mix well and soak for a few minutes can be served.

Dry fried loach:

Methods: 500 grams of loach, dried red pepper, pepper, scallions, parsley, salt, peanut oil, soy sauce, cooking wine, sesame oil, sesame seeds, each moderate. Production ① loach to intestines and stomach, scalded with boiling water to remove mucus. ② pot of oil hot, the loach into the pot to fry through the fish out. ③ pot to stay a little oil is hot, into the red pepper, pepper, scallion, coriander segment stir-fry, put the loach, add seasoning stir-fry, sprinkle sesame can be.

Sauce loach:

Main ingredient: loach 1000 grams of seasonings: sugar 50 grams of soy sauce 100 grams of onion 100 grams of ginger 20 grams of paprika 50 grams of monosodium glutamate 3 grams of soybean oil 100 grams of each appropriate amount

Practice: 1. live loach in the uncle in a couple of days, to be spit out the filth, and then pull out the viscera, clean up. In summer, laid on the grass basket in the sun to dry. 2. eating time, the dry loach fish with warm water quickly wash, dry water control. 3. to clean up the dry loach fish with soybean oil frying crisp, oil control out. 4. the excess oil poured out, the pan to stay in the bottom oil, and then the fried loach fish into the order of pouring into the ready a variety of condiments to stir-fry, two minutes after the take out, put drying, can be consumed.

Braised loach:

Main ingredient: loach 250 grams of auxiliary ingredients: green pepper 40 grams of seasonings: 25 grams of vegetable oil, soy sauce 3 grams of wine 5 grams of vinegar 2 grams of sugar 2 grams of salt 3 grams of monosodium glutamate 1 gram of onion 5 grams of ginger 2 grams of each appropriate amount of

Practice: 1. loach to the mud washed; 2. onion cut into segments, sliced ginger; 3. peppers to remove the tip of the washed, cut into grains; 4. frying pan injected with oil and heat. Into the shallot, ginger slices burst incense, into the loach fried to both sides of the color, add cooking wine, soy sauce, vinegar, sugar, water, salt boiling; 5. small fire cook until the meat is cooked, soup thick, sprinkle into the monosodium glutamate, peppers grains can be stir-fried well. Check Answer Supplement 2009-05-19 16:11 Choke pot loach:

Main Ingredients: loach 500g Accessories: chili pepper (red, sharp, dry) 25g Seasonings: salt 3g pepper 2g perilla leaves 4g ginger 14g scallion white 25g wine 40g soy sauce 8g chicken essence 3g sesame oil 4g starch (corn) 5g vegetable oil 70g each moderate amount

Practice: 1. Live loach (loach) into the basin with water for two days, fish out after slaughter, add wine, salt, chopping the head without; 2. dried chili pepper cut into sections; 3. shiso leaf minced; 4. ginger shredded, white onion cut into sections; 5. bowl put the broth, wine, soya sauce, chicken essence, wet starch, salt to taste juice; 6. pot with vegetable oil to seventy hot, put the loach fish frying fish out; 7. to be the oil re-rise to seventy percent of the heat into the loach fish and Fry into golden brown, fish out; 8. pot with vegetable oil hot, add dried chili peppers, peppercorns burst incense, fished out in the vegetable pier guillotine into the end; 9. pot with vegetable oil to 50 percent hot, put ginger, scallion white segment, perilla leaf end fried incense, add loach, cooking into the flavor of the sauce pushed, under the sesame oil, sprinkled with red pepper and peppercorns from the pot to plate that is completed.

Stewed loach:

Main ingredient: loach 600 grams of auxiliary ingredients: ham 50 grams of seasonings: 10 grams of yellow wine, salt 5 grams of garlic 100 grams of monosodium glutamate (MSG) 3 grams of green onion 30 grams of sugar 10 grams of ginger 20 grams of soy sauce 30 grams of lard (refining) 60 grams of each appropriate amount

Practice: 1. Separate each live loach with scissors to pick from the abdomen, remove the viscera, put into the container; 2. Wash the loach with salt, yellow wine, marinate for about 10 minutes; 3. ham (cloud leg) cut into thin strips; 4. shallots cut into inch segments, ginger cut into slices; 5. frying pan set on high heat, injected with cooked lard, burned to 60% hot, into the loach, fried to light yellow, with a funnel fish out; 6. and then the garlic cloves into the frying flavor fish out, and the loach into the casserole; 7. frying pan set on medium heat, injected with cooked lard, burned to 70% hot, put onion, ginger choking pot, and then put the garlic clove, and then put into the casserole; 7. frying pan set on medium heat, injected with cooked lard, burned to 70% hot, and then put into the garlic cloves. Put green onions, ginger stir-fry, and then into the cloud leg, 10 grams of soy sauce, 20 grams of sweet soy sauce, sugar, salt, pepper, stir-fried, injected into the meat broth 500 ml boil, scooped off the froth, poured into the casserole with loach; 8. casserole pot on the high heat to boil, moved to a small fire on the stew for 30 minutes (with the lid on); 9. to be the juice collection to almost dry, add monosodium glutamate, pick off the green onions, ginger, sheng in the dish that is into