Fried loach

Fried loach

Introduction:

"A friend from Hunan, every time he returns home, he has to eat Hunan food every day. Loach is a must every time. Loach has the reputation of ginseng in water. 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 the essence and blood. It is a good auxiliary product for the treatment of acute and chronic hepatitis, limb fatigue, diabetes, impotence, hemorrhoids and other diseases. Loach contains a variety of nutrients, protein, sugar, minerals (calcium, phosphorus, iron), vitamins (VB, VA, VC) are higher than ordinary fish and shrimp, low fat, less cholesterol, and contains unsaturated fatty acids, which is conducive to human body's resistance to vascular aging. I also like loach very much, because loach is very fragrant. Loach is a fish, but it has no fishy smell, let alone muddy smell. When frying loach, the kitchen is full of the smell of scrambled eggs. Fried loach is not as delicious as onion and ginger. In order to look good, I still put onion and ginger today. "

Production steps:

Step 1: main materials: loach, ginger, scallion.

Step 2: wash the loach and drain the water.

Step 3: put oil in the pot, pour in loach, and cover the pot tightly.

Step 4: 2 minutes after the fire, the loach will no longer jump.

Step 5: open the lid and fry the loach upside down.

Step 6: fry until the loach is fully cooked.

Step 7: add ginger and stir fry.

Step 8: add soy sauce to taste.

Step 9: add the chives and put them out of the pot.

Step 10: fried loach is ready.

Materials required:

Loach: 500g

Ginger: 30g

Chives: 30g

Oil: 30g

Soy sauce: 15 ml

Note: 1, when eating, pay attention not to eat belly. 2. But the Yellow roe in the belly is edible.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: onion