Dry fried loach

Dry fried loach

Introduction:

Production steps:

Step 1: soak the live loach in light salt water for one hour, let the loach spit out the dirt, and wash it for use.

Step 2: cut ginger into shreds.

Step 3: cut garlic into small pieces.

Step 4: cut pepper into segments.

Step 5: hot pot

Step 6: pour the loach into the pot (cover it immediately for fear that the live loach will jump out) and fry it. After opening the lid, fry it in oil until it has a scorched smell and shovel it up for standby.

Step 7: another pot, hot pot oil, followed by ginger, garlic foam, pepper, add a little salt to stir up the flavor.

Step 8: then put the fried loach into the pot, add two spoonfuls of cooking wine, one spoonful of soy sauce and some salt to stir fry.

Step 9: add a small handful of cooked sesame and stir fry evenly.

Step 10: Fry better.

Materials required:

Live loach: 250g

Ginger: right amount

Garlic: right amount

Oil: right amount

Pepper: right amount

Salt: right amount

Note: loach contains a variety of nutrients, proteins, sugars, minerals (calcium, phosphorus, iron), vitamins (VB, VA, VC) are higher than ordinary fish and shrimp, lower fat, less cholesterol, and contains unsaturated fatty acids of cyclopentenoic acid, which is conducive to human body's resistance to vascular aging. Misgurnus anguillicaudatus is sweet and smooth in nature. It enters the spleen, liver and kidney meridians. It has the effect of Tonifying the middle and Qi, strengthening essence and blood. It is a good auxiliary product for treating acute and chronic hepatitis, limb fatigue, impotence, hemorrhoids and other diseases.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy