How to eat loaches

Answer 1

There were many ways to eat loaches. The following were some common methods:
- ** Fried loach **: First put the loach into a large pot, add a small amount of salt, open the lid and pour it into a bowl after 5 minutes, add a large spoonful of flour, grab and mix to absorb the mucus on the surface, wash it thoroughly, then add a spoonful of cooking wine, appropriate amount of onion ginger, and a small amount of pepper, grab and mix evenly for 10 minutes. When the oil was 60% hot, he placed the loaches into the pot one by one and turned on the medium heat to fry them.
- Braised loach: One method was to sprinkle salt and cover it for ten minutes to make it "drunk" with salt. Then, boil it with boiling water to remove the mucus on the surface and fry it until both sides were golden yellow. Leave some oil in the pot and stir-fry the bean paste over a small fire. After adding boiling water, add the loach, wild mountain pepper, salt, sugar, oyster sauce, and beer. Simmer for five minutes on high heat. Splatter green and red peppers. If possible, add rags. The other method was to remove the mud and wash the loach, cut the onions into sections, slice the ginger, remove the stems of the green peppers, wash them and cut them into pieces. The wok was filled with oil and heated up. Then, the onions and ginger slices were added and fried until both sides changed color. Then, cooking wine, soy sauce, vinegar, white sugar, water, and refined salt were added to boil. The meat was cooked over low heat until the soup was thick. Then, the gourmet powder and green peppers were sprinkled and stir-fried evenly.
- Stewed loach in soy sauce: Put the loach in clear water with a few drops of vegetable oil and raise it for a day to spit out all the impurities. Take it out and put it into a deep container, sprinkle a lot of salt, and cover the container. When the loach has no strength, open it and rinse it clean. Take it out for later use. He heated the frying pan, put in salad oil and pork fat, and heated it over low heat. After the oil was heated, he added dried chili, onions, and ginger, stir-fried over low heat to produce fragrance. He added the miso, stir-fried over low heat to produce fragrance, then changed the fire to high heat. He added cooking wine, soy sauce, and thirteen spices, stir-fried them until they were fragrant. He put in a bowl of clear water to boil. After the soup was boiled, he put in the loach and covered the lid. When the pot was opened again, he stewed over medium heat for 10 minutes. He opened the lid and used high heat to thicken the soup. He sprinkled coriander.
- ** Stir-fried loach **: Fresh loaches are difficult to handle because of their mucus. You can put a plastic bag or cover on them, sprinkle salt on them, and cut off their heads. Cut open their abdomen from the tail to the middle of their heads. Wash their internal organs with water. He poured oil into the pan and poured the washed loach into the pan. He stir-fried it slowly over low heat until the water was dry, the body turned golden, and the hardness matched the taste. He took an appropriate amount of scallion, ginger, garlic, and dried chili and cut them into sections. He heated the wok, put in oil, and stir-fried the pepper and pepper over a small fire to produce fragrance. After adding the scallion, ginger, garlic, and dried chili and stir-frying to produce fragrance, he added light soy sauce and white sugar. After stir-frying the auxiliary materials to produce fragrance, he added the stir-fried loach and stir-fried it repeatedly. He added salt and chicken essence and took it out of the pot.
- Loach stew: First, boil the loach in hot water, then change the water to wash off the mucus. Cut open the abdomen and remove the internal organs. Control the water content, fry it in the oil until it's golden brown, add two bowls of water, boil it over medium heat, and season the soup with salt and gourmet powder when it's half concentrated.
- ** Loach Stewed Taro **: Put the loach in a pot of cold water, add onions, ginger, and high-intensity white wine to remove the fishy smell, and cook it for 20 minutes over medium heat. The oil was hot and poured into the chopped taro and stir-fried for 1 minute. The ginger and millet were stir-fried twice and boiled for 20 minutes. Then, the boiled loach was poured in. Salt, a little rice wine, and light soy sauce seasoning were added to continue cooking for 5 minutes. Some chili powder and small celery were added to enhance the fragrance. Finally, chopped green onions were sprinkled out of the pot.
- Stewed loach with old tofu: Put a live loach into clear water, drip a little vegetable oil, spit out the sand, and then boil the dead internal organs with boiling water to wash them. The old tofu was cut into 2 cm square pieces and soaked in salt water for 10 minutes to remove the beany smell. The ginger was sliced, the onions were cut into sections, the garlic was minced, and the dried chili was cut into small pieces. After the oil was hot, he added pepper, dried chili, ginger slices, and shallots to stir-fry until the surface was slightly yellow. He added an appropriate amount of cooking wine to remove the fishy smell. He poured in enough water and put in the tofu pieces. After the fire boiled, he turned to a low heat and simmered slowly. After the loach was cooked and the tofu tasted, he added an appropriate amount of salt and white pepper to season. He sprinkled garlic powder and stewed until the soup was thick.
- ** Stewed loach with sauce flavor **: Add oil to the pot. When the oil is 50% hot, add in the anise and stir-fry until fragrant. Add in ginger slices and garlic slices and continue to stir-fry until fragrant. Then add in soy sauce and stir-fry until the sauce fragrance is out. Add in loach and stew for 20 minutes. Before boiling, add salt, sugar, and pepper to season. Before taking it out of the pot, remove the soup with high heat and sprinkle with chopped green onion and coriander.

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