How to make loach, pickled mustard greens and broad bean soup

Now that people’s lives are better, they have become more careful about what they eat. In the past, people ate to fill their stomachs. Nowadays, people eat for health, so here I would like to introduce to you a healthy and delicious loach, snow vegetable and broad bean soup.

1. After buying the loach, place it in clean water for 2-3 days, changing the water several times in the middle until the mud and sand in its stomach are vomited out and ready to be cooked. Peel the broad beans, cut the garlic into slices, cut the dried red pepper in half into thick strips, soak the snow vegetable in warm water for 5 minutes to remove some of the saltiness, and gently wring it dry for later use

2. Heat the empty pot until it is red hot, turn off the heat, pick up the loach from the basin, quickly pour it into the hot pot, close the lid, and when you hear no sound from the loach in the pot, open the pot and let it cool.

3. Scoop up the loach, clean the pot, turn on the fire again, heat the pot, pour the oil and heat it to 60% hot, pour the loach in and stir-fry over medium heat (so that the loach is not easy to burn), until the loach turns a beautiful golden yellow and its body shrinks.

4. Add the snow vegetable and stir fry until the sour aroma comes out.

5. Pour boiling water, pour cooking wine, and put other ingredients into the pot

6. Cook the ingredients in the pot thoroughly and add salt and MSG to season as appropriate. (If the snow vegetable is very salty, no need to add salt)

It is not difficult to make the loach, snow vegetable and broad bean soup dish. The difficult part is whether you have the perseverance. In fact, as long as you can thoroughly understand the methods and steps mentioned above, and persist, the "results" will appear immediately.