Hot and sour loach

Hot and sour loach

Introduction:

"The nutritional value of loach: loach is delicious, nutritious, rich in protein, and has a variety of vitamins, and has medicinal value. It is a favorite aquatic product. Misgurnus anguillicaudatus is a high protein and low-fat food with low fat and fat content. It also contains an unsaturated fatty acid similar to eicosapentaenoic acid, which is beneficial to anti-aging of human blood vessels, so it is beneficial to the elderly and cardiovascular patients. Loach and bean curd cooked together, has a good tonic and food therapy function; used in thirst: loach, fresh lotus leaf soup. It is suitable for the general population, especially for the weak body, spleen and stomach deficiency cold, malnutrition, children body deficiency night sweats, which is conducive to growth and development; at the same time, it is suitable for the elderly, patients with cardiovascular disease, cancer, patients after radiotherapy and chemotherapy, acute and chronic hepatitis and jaundice, especially for acute hepatitis, which can promote the decrease of jaundice and transaminase; at the same time, it is also suitable for the elderly Suitable for people with impotence, hemorrhoids and itchy skin. Note: loach should not eat with dog meat; dog blood and loach: Yin deficiency fire Sheng taboo; crab and loach: opposite function, should not eat with; hairy crab and loach: eat with will cause poisoning. Usage and dosage: fresh keeping of loach: the bought loach is floated with clean water, put in a plastic bag with a small amount of water, tied tightly, and frozen in the refrigerator. The loach will not die for a long time, but will hibernate. When firing, take out the loach and pour it into a cold water basin. When the ice thaws, the loach will revive. It has the functions of Tonifying Qi, removing dampness and removing jaundice, benefiting kidney and Yang, eliminating dampness and stopping diarrhea, warming spleen and stomach, treating hemorrhoids and stopping sweating. Ingredients: Live loach 400g, sour pepper, red pepper. Seasoning: refined salt, tea seed oil, monosodium glutamate, thirteen spices, soy sauce. Methods: 1, fresh loach placed in water for about 1 day, to mud. 2. Drain the loach and put it into a hot pot to remove the mucous membrane from the loach. Tip: put it into the pot, quickly cover it (to prevent it from escaping), and then open the cover when you can't hear anything. Turn off the heat and turn it over. Serve in a bowl. 3. Cut the prepared chili into sections. 4. Pour the fresh tea seed oil into the pot and bring to a boil. 5. Stir fry continuously for about 5 minutes. The time is set by yourself. 6. Add the right amount of refined salt, 7, stir in soy sauce, put in the cut sour pepper, stir fry, 8, put in red pepper, stir fry, add thirteen incense. 9. When the fresh pepper is cooked, stir in monosodium glutamate

Production steps:

Materials required:

Live loach: 400g

Sour pepper: right amount

Red pepper: right amount

Refined salt: right amount

Tea seed oil: right amount

MSG: right amount

Thirteen spices: appropriate amount

Old style: moderate

matters needing attention:

Production difficulty: Advanced

Process: firing

Production time: 20 minutes

Taste: slightly spicy