How to make loaches delicious, the homely practice of braised loaches

Preparation of braised loaches:1. Cut 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.

2. When the lard and oil are hot in the pot, put in the dried pepper, stir-fry slightly, add loach, stir-fry, add salt, sugar, fresh spicy powder, garlic cloves when they are ripe, continue to stir-fry until cooked, put on a plate, and sprinkle with coriander.

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

Preparation of braised loaches:

1.Wash the fish.

2.Chop the green onions, ginger and chili peppers separately.

3.Put an appropriate amount of oil in the pot, put the green onion, ginger and chili in it and stir-fry until fragrant.

4.Then add the bean paste and continue to stir-fry until fragrant.

5.Put the fish in a pot, add an appropriate amount of water, add salt, cooking wine, and ingredients and cook slowly.

6.When the soup is thick, sprinkle with chopped green onions and you're ready to go.

Steps. 1.Prepare the green and red peppers for later use (sliced).

2.Prepare the celery and set aside.

3.Green onions, ginger and garlic are good to set aside.

4.Live loaches, sprinkle with salt (about 30 grams) and quickly cover (to prevent escape).

5.I can't hear any movement, open the lid again, and slaughter it.

6.After slaughtering, scald it with boiling water.

7.After removing the mucous membrane, clean it up.

8.Marinate with green onions, ginger, garlic, cooking wine, salt and pepper for about 15 minutes.

9.Put the oil in the pan, add the green onion, ginger and garlic, spices, and dried chili peppers and stir-fry.

10.Add the loach and stir-fry, then add cooking wine and stir-fry.

11.Then add the green and red peppers and celery and stir-fry.

12.Add the chicken essence and stir-fry.

13.Add soy sauce and sugar and stir-fry.

14.Add the white wine and simmer for a while.

15.Add salt to taste before cooking, then add green onion and garlic and stir-fry out of the pan.

16.Served.

Cook the loaches first, stir-fry the soybean paste in oil, pour the underwater loaches and simmer for 15 minutes.

Material 1, a pound of loach. 2. A piece of ginger. 3. 2 tablespoons chili powder.

4. 3 tablespoons red oil. 5. 1 coffee spoon of Sichuan pepper powder. 6. 2 tablespoons soy sauce.

7. 1 tablespoon sugar. 8. Half a tael of chives. 9. 3 tablespoons cooking wine.

10. Appropriate amount of salt and monosodium glutamate.

Cook the loaches first, stir-fry the soybean paste in oil, pour the underwater loaches and simmer for 15 minutes.

1. Material: one pound of loach. A piece of ginger. Two tablespoons of paprika. 3 tablespoons red oil. A coffee spoon of peppercorn powder. Two tablespoons of soy sauce. 1 tablespoon sugar. Half a tael of chives. 3 tablespoons cooking wine. 1. Appropriate amount of salt and monosodium glutamate.

2. Preparation: Cut the green onion into sections and slice the ginger. Wash the loaches after disemboweling them (loaches can also not be disemboweled, the practice is to put them in clean water for a few days, put an appropriate amount of oil in the water), add salt and rub the surface mucus, and rinse again.

Take half of the ginger slices, half of the green onion, two tablespoons of cooking wine, and a coffee spoon of salt to grasp the flavor evenly for about half an hour.

3. Put oil in the pot and cook it over high heat until it is 70% hot, fry the loaches (pick up the green onion and ginger) and fry the water until it is yellow, remove it and set aside.

4. Leave about half a tablespoon of oil in the pot, fry the other half of the green onion and ginger slices to make it fragrant, add about half a cup of soup or water, and cook the fried loach, a tablespoon of cooking wine, sugar, and soy sauce over medium heat (without covering).

5. When the soup is boiled dry until the oil is bright, add chili powder, Sichuan pepper powder, red oil and monosodium glutamate. Stir-fry well, remove from the pan and serve until it has cooled completely.

Reduce the heat to medium and fry until the loaches are no longer beating. Open the lid and add some salt. Fry until lightly golden brown on both sides.

Wash the pot, heat the pan and then put oil, add ginger, garlic, add green and red peppers, fry until about the middle of the time, the loach is cooked, add a little salt, soy sauce, oyster sauce, cooking wine continue to stir, add a little salt, because put bean paste and chopped pepper, salt, be careful not to beat too much, can not put. Five-spice powder and broad bean paste are given to the county with 2 tablespoons, and 2 tablespoons of chopped peppers are stir-fried until the loaches are coated with sauce, add green onions, garlic foam, and ginger slices and the loaches are gnawed and eaten.

If you see seeds and want to eat them, be careful. They were not disemboweled. Choose a static loach, look at the head and neck, and don't move.

If the knife can't be broken, the result is that the loaches keep jumping, pour live loaches into the hot pot, remember to cover the pot while pouring to prevent the live loaches from jumping out. When the loaches stop jumping, turn off the heat. Place the loaches in a hot frying pan without oil.

Stir-fry until there is no water. Add oil and sauté until golden brown and charred on both sides. When the rapeseed oil is fried in a hot pan to 9 hot, add the old ginger loach, pay attention to the mud cover seam of the loach, and press the lid with your hand after finishing to avoid the loach escaping oil splashing.

After the loach stands, open the lid and sprinkle it with salt, dark soy sauce, light soy sauce, cooking wine, and shake the pot to let the seasoning rain evenly stain. Because the loach you bought is also relatively large, don't kill the internal organs and eat them will change their taste. Pour the loaches into a large bowl, sprinkle with 2 tablespoons of salt and cover with a lid.

The loaches will bounce with the salt. After about ten minutes, the loaches slowly stopped moving. Hold the middle of the loach with your hand, press the stomach with your thumb, and use scissors to cut the loach from the stomach under the two fins below the head.

The gall and guts of the loach are here.

Just grab the guts with scissors and pull them out. Heat the oil and put a little more oil on it. After smoking, pour into the loach and stir-fry.

At first, the mucus on the loach will be fried into white particles, and it will continue to fry until it changes color slightly. Pour the cooked wine into the side of the pot to remove the flavor. After the pot is hot, add an appropriate amount of oil to heat, turn to low heat, hold the lid in one hand, and cover the pot immediately after putting in the loach to prevent the loach from diving.

After the mud is cleaned, rub off the mucus on the surface with salt and rinse it clean, then put in ginger slices, green onions, cooking wine, salt and stir evenly, marinate for half an hour and put oil in the pot, then put in the loach, fry until golden brown and take it out, put oil in the pot, then put in the green onion and ginger slices to fry the fragrance, add water, then put in the fried loach, put in cooking wine, white sugar and soy sauce and stir evenly, boil the soup, and then put in chili powder, pepper powder, monosodium glutamate and red oil and stir evenly.

Personally, I think that braised loach is the best choice, first wash the loach, then prepare green onions, ginger and garlic, dried chili, Sichuan pepper star anise, heat the oil, put the prepared seasoning in and stir-fry fragrant, and then put the loach in and add light soy sauce, oyster sauce dark soy sauce.

Generally, the loach is soaked in ginger or cooking wine and then put into the pot to fry, and then add water after frying, and then cover the pot.