How to make loach fish delicious How to make loach fish delicious

Hello. There are a lot of practices for loach fish, today I share a lazy practice of loach fish, loach fish sauce is fragrant, fresh and tender to eat, the reason why it is said to be a lazy practice, is to do loach fish without internal organs, loach is relatively slippery, there is a layer of mucous membrane on the surface of the body, it is not easy to slaughter, buy loach fish with seeds in the stomach, if you remove the internal organs, the roe will be thrown away together, it is a pity, how not to remove the internal organs of the loach fish, but also to eat the nutrition and hygiene? Here's how I made this dish:

Braised loach fish in sauce] Ingredients required: 1 kg of loach fish, 1 coriander, 100 grams of soybean paste, appropriate amount of oil and salt, 1 green onion, 1 piece of ginger, 3-4 dried chili peppers, 1 tablespoon of light soy sauce, half a tablespoon of braised soy sauce, 1 tablespoon of cooking wine, half a tablespoon of sugar

Steps:1When I was a child, I didn't go to the internal organs of loach fish at home, put the loach fish in clean water, pour a little vegetable oil, raise it for 1 day and 1 night, and keep the water clean, so that the loach fish will spit out the dirty things in the stomach and spit it clean.

2.After spitting out the mud, put it in a covered container, add 1-2 tablespoons of salt, cover the lid, and after about four or five minutes, the loach will not move, and the loach will be killed. This not only keeps the appearance of the loach intact, but also ensures that the nutritional value of the loach remains unchanged at all.

3.Take out the loach fish, put it in a basin, add 1 tablespoon of salt, scrub it, the mucus on the surface of the loach fish will be washed, wash it again, drain the water, and then use it to cook.

4.Heat oil in a pot, add green onions, ginger slices, dried chili peppers, and stir-fry until fragrant.

5.Add the soybean paste and stir-fry over low heat to bring out the flavor of the sauce. If the soybean paste is relatively dry, before frying, add a little water to the soybean paste, stir well, dilute it and then fry, the soybean paste is relatively dry, and it is easy to paste the bottom of the pot when stir-frying.

6.Add the loach fish, then pour in hot water, the amount of water is level with the loach fish, add light soy sauce, braised soy sauce to adjust the color, then add sugar, cooking wine, bring to a boil over high heat, turn to low heat and cook for 10 minutes.

7.When a little soup is left, change the heat to reduce the juice, turn off the heat, put it on a plate, and sprinkle with coriander segments. A plate of sauce is fragrant, and the loach fish with fresh flavor is ready.

Good luck.

The practice of delicious steamed loach can be eaten by the general population, especially suitable for people with weak body, spleen and stomach deficiency, malnutrition, and children's body deficiency and night sweats, which is conducive to growth and development; At the same time, it is suitable for the elderly.

1 4 Step by Step Reading.

Slice the ginger, cut the green onion into long sections, cut the green onion leaf into chopped green onions, and cut the red pepper into rings;

2 4 Put water in the pot, add some ginger and green onions, pour in cooking wine, boil, add loach, blanch off the mucus, remove and put on a plate.

3 4 Put the loach into the steamer, then put in the ginger slices and green onions, pour in the cooking wine, steam for 15 minutes, and take it out. Pick out the ginger and green onions, and add the red peppers and chopped green onions.

Put oil in a pot, heat it, pour it on the loach, and then pour the steamed fish soy sauce.

Note: If you add fresh lean meat, the taste is even more beautiful.

The method of loach, I think it is still cleaned with oil, fried with oil and fried to crispy, and then put on top and sprinkle some salt and pepper into it, which is delicious salt and pepper loach, I think this is the most delicious, I like to do this to find the kind of crispy Susu is the most delicious.

Generally, this kind of loach fish can be washed and fried in oil, and then fried with chili peppers. The rain that comes out of this way is more fragrant.

Loach fish can be fried and eaten, it is very fragrant and tender; It can also be eaten with tofu in soup, which is very nutritious.

After washing, you can put hot water to poke it, you can add chili peppers, and you can braise them.

First of all, you need to put it in a basin, add an appropriate amount of salt, and let it sit for 1 minute to let it vomit the dirt in the stomach.

Pour an appropriate amount of oil into the pot, heat and add chopped green onions, ginger slices, star anise, bay leaves, add bean paste and stir-fry after stir-frying, add an appropriate amount of water and salt, pour the loach fish into the pot, turn to low heat and simmer for 10 minutes until there is a little soup to enjoy.

You're very tasty with the dry edges, and the braised loaches, and the fish are very similar.

Ingredients: 500 grams of fresh loach. Excipients: appropriate amount of vegetable oil, appropriate amount of salt, 10 grams of cooking wine, 5 dark soy sauce, 10 grams of light soy sauce, 10 grams of ginger, 1 gram of Sichuan peppercorns, 2 chives, 5 spicy skins, 1 gram of chicken essence.

Steps: 1. Prepare the ingredients.

2. Wash the slaughtered loaches several times, mix evenly with salt and cooking wine, and marinate for 10 minutes.

3. Peel and slice the ginger, spicy skin and garlic, wash and chop the chives.

4. Heat the pan with cold oil, heat the oil for 7 percent, sprinkle with a little salt, and add the loaches.

5. Fry the loaches over medium heat until the loaches are set, fry slowly over low heat, and fry until golden brown on both sides.

6. Leave the bottom oil at the bottom of the pot, add green onions, ginger, garlic, spicy skin, and peppercorns to stir-fry until fragrant.

7. Stir-fry the fried loaches evenly, add cooking wine and stir-fry to bring out the fragrance.

8. Add light soy sauce, dark soy sauce and salt and stir-fry evenly to bring out the flavor of the sauce.

9. Add salt and a little water and simmer for about 2 minutes.

10. Add chicken essence and chives and stir-fry evenly.

11. Stir-fry for about 1 minute.

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

In the case of loaches, it is generally better to make a loach tofu, and if they are matched, they are very nutritious and taste relatively good.

Loaches are generally very tasty and especially tasty when cooked in the oven.

It is best to make the loach braised directly, because the loach has fewer calories and the meat is more tender.

This loach can be fried in oil, wrapped in flour and eggs, then put in the oil pan and repeat the frying on both sides.

At present, loach production is still relatively complicated, and it needs to be removed, so it is recommended that you buy it directly.

For this loach, you can fry it, then go back to the pot, put some chili peppers, and garlic, and fry them.