Dry fried loach

Dry fried loach

Introduction:

Production steps:

Step 1: put the loach into the water with a few drops of oil for 2 days and spit out the dirt. Rinse the food before cooking, add a little Baijiu and salt. (it's better to take a small mouthful of it, because the Misgurnus anguillicaudatus will jump with wine and salt.)

Step 2: put it into a thick plastic bag, shake it first, and then fall it to the corner or the ground several times. (don't break the bag, be careful of the blood splashing)

Step 3: open the bag after several falls, you will hear the sound of the sound of the sound, loach almost does not move, will produce a lot of mucus.

Step 4: loach out of a lot of mucus, first do not wash, across the towel after pinching with scissors to remove the head. (even if you are padded with a towel, you should avoid hurting your hands.)

Step 5: cut the fish belly and take out the things you don't want. (hold on when you cut it)

Step 6: the loach is ready.

Step 7: deal with all loach, rinse thoroughly and control dry water. (moisture control to prevent splashing during frying)

Step 8: put cooking oil (best fried) into the pot, add ginger and onion slices to give a fragrance, then put loach on low heat to dry slowly, even if the oil can not be too little. When it's almost dry, add the steamed tofu and salt and stir fry for a while. (don't cover it when frying. It's easy to be stuffy and soft, and the fish bone is not crisp.)

Step 9: finished product.

Materials required:

Loach: moderate

Ginger slices: right amount

Onion slices: right amount

Proper amount: Tofu

Edible oil: right amount

Salt: right amount

Note: it's best to use the method of frying, the fishbone is more crispy. I use the method of frying to save oil, but it's not healthy. The taste is worse than that of frying. The fishbone is not too crisp.

Production difficulty: ordinary

Craft: Crisp

Production time: several hours

Taste: fish flavor