How to cook loach in casserole

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I will introduce to you a delicious casserole stewed loach, come and learn how to make it now!

1.1 Wash the cucumber, cut into short pieces and set aside; wash the coriander and soak it in clean water; slice the ginger and cut the green onion into short pieces; wash the pepper and garlic cloves and set aside.

2.2 Feed the loach with clean water and a few drops of oil for two days, changing the water several times in between. The key task is to remove the mucous membrane on the surface. Put on rubber gloves, put the loach in warm water with salt, and rub it repeatedly one by one until the mucous membrane is washed off.

3.1 Set up a wok, heat it up and add a little more oil. When the oil is hot (slightly smoking), pour all the washed and drained loaches into the wok and fry and stir-fry appropriately.

4.2 Prepare the casserole, heat it on low heat, pour in 1 teaspoon of sesame oil, add peppercorns, ginger slices, scallion segments, garlic cloves, and cover with a lid.

5. When the surface of the loach turns slightly yellow, add an appropriate amount of beer to cover all the loaches, then add 1 teaspoon of cooking wine and soy sauce and bring to a boil over high heat.

6. While waiting for the loach to boil, stir the ingredients in the casserole appropriately, place the cut cucumber segments evenly in the casserole, and then add an appropriate amount of Pixian bean paste.

7. The food in the wok will soon boil. After stirring appropriately, quickly pour the whole pot of soup into the casserole. Bring to a boil over high heat, then continue to simmer over low heat for 20-30 minutes (until the loach meat is basically boneless). Add 2 teaspoons of salt, mix well and cook for another minute. Turn to high heat, add the prepared coriander when it boils, cover with a lid, turn off the heat and serve.

Housewives, after reading the editor’s introduction, are you unable to hold back? So let’s quickly enter our kitchen and make our own casserole stewed loach in our own world.