Misgurnus anguillicaudatus in sauce

Misgurnus anguillicaudatus in sauce

Introduction:

"I made this dish by chance. It tastes salty and fresh, and the loach is delicious."

Production steps:

Step 1: kill the loach and clean the viscera.

Step 2: put proper amount of water into the pot, bring to a boil, add loach and blanch it quickly. Remove the mucus from the surface of loach.

Step 3: wash the blanched loach and set it aside.

Step 4: take a bowl, put in a piece of red bean curd, add Laoganma Douchi sauce, oil consumption, soy sauce and vinegar in turn.

Step 5: mix all kinds of sauces well.

Step 6: cut ginger and garlic.

Step 7: heat the pan, pour in proper amount of cooking oil, heat the oil, add ginger and garlic, and saute until fragrant.

Step 8: add loach and quickly turn over the oil.

Step 9: put in the sauce, add a little water, and heat. (the water here is too much. It should be less.)

Step 10: burn for 5 minutes. Pay attention to the sauce. It's easier to stick to the pot with induction cooker

Step 11: get out of the pot

Materials required:

Loach: 500g

Tofu (red): 1 piece

Laoganma Douchi sauce: 1 teaspoon

Soy sauce: 4 teaspoons

Vinegar: 2 teaspoons

Oyster sauce: 2 teaspoons

Ginger: 1 small piece

Garlic: 2 cloves

Note: the blanching time of loach must be short. The sauce is salty enough for this dish. No more salt is needed. After adding sauce, the cooking time should be shorter, so that the loach meat can be tough and taste good.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh