How to make fried loach with pepper

Nowadays people often like to eat some strange foods, and loach is relatively common. But loach should taste good, so it is popular among people. There are many ways to cook loach. The loach we usually eat can be steamed or fried. Fried loach with chili pepper is a common way of making loach at home. So what are the methods of cooking fried loach with chili pepper?

Homemade Loach Recipe

1. Casserole Loach

Material:

Loach, 50g thousand sheets, dried red pepper, peppercorns, ginger, garlic, coriander, soy sauce, vinegar, sugar, salt, MSG, and bean paste.

practice

1. There is no need to remove the internal organs of the loach. Because the whole body of loach is a treasure, the medicinal ingredients contained in the head, internal organs and gallbladder slowly overflow and penetrate into the loach meat and soup during the heating and maturation process. Eating the loach meat and drinking the soup have therapeutic effects.

It nourishes the spleen and stomach and is used for diarrhea, thirst and other symptoms; it nourishes the kidneys and is used for impotence, premature ejaculation and other symptoms; it removes dampness and is used for jaundice, skin diseases and other symptoms.

2. After buying the loach, put it in clean water with a few drops of oil for a day to let it spit out all the mud and sand. Rub the mucus on the surface of the loach with salt, rinse it with clean water and set aside.

3. Heat the pan with oil, add Lao Gan Ma and bean paste and stir-fry until fragrant. Add red pepper, Sichuan pepper, ginger and garlic and stir-fry.

4. Pour appropriate amount of water into the pot, add soy sauce, vinegar and sugar and bring to a boil.

5. Pour the loach into the boiling pot and cover the pot immediately. Simmer over low heat for about 10 minutes.

6. Add bean curd sheets along the edge of the pot and simmer for about 15 minutes until the loach meat is easy to remove from the bones.

7. Heat the casserole on the fire and pour in the cooked loach and bean curd sheets. Add appropriate amount of salt and MSG to season. Stir in cilantro.

2. Loach stewed with tofu

Material:

Tofu, loach, ginger, garlic, fermented bean curd, and green garlic slices.

practice

1. Heat oil and sauté ginger and garlic (smash them).

2. Take another large basin, pour in cold water, add tofu (whole piece) and loach and slowly add fire.

3. Bring to a boil, skim off the foam, pour in the sautéed ginger and garlic oil, sprinkle with salt, bring to a boil over high heat then turn to medium heat.

4. Add a little water to two slices of fermented bean curd and mash it into juice. Pour it into the soup and simmer on low heat for 20 minutes.

5. Put the loach tofu on the induction cooker on the dining table, cook it on low heat, sprinkle with green garlic and you can start eating.

3. Stewed Loach with Sauce

practice

1. Put the loach in clean water and add a few drops of vegetable oil for a day to allow it to vomit out all the debris in its stomach.

2. Take out the loach and put it into a deeper container, then sprinkle in a handful of salt and immediately cover the container. The loach will flutter violently under the effect of the salt, and will basically have no strength after a while. Open the lid, rinse the loach under water, take it out and set it aside.

3. Heat the wok, add salad oil and lard, turn to low heat and wait until the oil is hot (not too hot).

4. Add dried chili peppers, green onions and ginger, and stir-fry over low heat until fragrant.

5. Add the soybean paste and stir-fry over low heat until the paste is fragrant. Then increase the heat to high and add cooking wine, soy sauce and thirteen spices to bring out the aroma.

6. Add a bowl of water, enough water to cover the loach, and bring to a boil.

7. After the soup boils, add the loach and cover the pot.

8. When the pot boils again, simmer on medium heat for 10 minutes. Then open the lid and cook over medium-high heat until the soup thickens. Sprinkle with coriander and turn off the heat.

4. Pickled Pepper Loach

Material:

Loach, pickled pepper, Sichuan pepper, ginger, garlic, cooking wine, salt, and MSG.

practice

1. Soak the loach in high salt water for more than half an hour (live loach) to make it spit out the mud in its abdomen.

2. Chop the pickled pepper, ginger and garlic into fine pieces, and add pickled pepper loach.

3. Add oil to the pan, add chopped pickled pepper, ginger and garlic and stir-fry until fragrant.

4. Add loach and stir-fry for a while.

5. Add pepper water, cooking wine, salt, and MSG (you can add appropriate amount of meat sauce or hot sauce) and cook for four or five minutes, then season. Do not cook for too long, as the loach will easily become rotten. The loach is fresh and tender, with a strong flavor of pickled pepper, a typical Sichuan dish.

Nutritional value of loach

1. Nourish blood and iron

Loach is rich in various proteins and trace element iron, which is very beneficial for patients with anemia.

2. Protect blood vessels

Loach contains niacin, which can dilate blood vessels, lower the concentration of cholesterol and triglycerides in the blood, adjust blood lipid disorders, slow down the degree of coronary artery sclerosis, reduce the incidence of diseases such as myocardial infarction, and effectively prevent cardiovascular and cerebrovascular diseases.

3. Cancer prevention

Rich in vitamins A, B, C, calcium, iron, etc., which are important substances for the human body to prevent cancer, people also classify loach as a nutritious and anti-cancer aquatic delicacy.

4. Calcium supplementation and bone strengthening

Loach is rich in trace elements calcium and phosphorus. Regular consumption of loach can prevent childhood rickets, rickets, senile fractures, osteoporosis, etc. Cooking loach into soup can help better absorb calcium.

5. Anti-aging and anti-inflammatory

The unsaturated fatty acid contained in loach can resist vascular aging and is very beneficial to the elderly. The slippery saliva on its body surface also has antibacterial and anti-inflammatory effects.

6. Sober Up

Loach can sober people up and reduce the damage caused by alcohol to the liver. People who drink frequently should eat more loach.