Stir-fried Loach with Pickled Vegetables

Method

1. 01

   Step 1

   Soak the loaches in clean water overnight to allow them to expel sand and dirt. Then soak them in clean water again. Change the water and clean the loaches before cooking lunch the next day.

   

2. 02

   Step 2

   Clean the loaches thoroughly and drain them using a colander. I bought small loaches, about the thickness of my little finger, with barely any belly fat, so I didn't gut them.

   

3. 03

   Step 3

   Turn the heat to low, add a suitable amount of cold oil to the wok, and fry the small loaches after the oil is heated.

   

4. 04

   Step 4

   Once one side is golden brown, flip the loaches over and fry the other side. If you feel there isn't enough oil in the pan, you can add a little more.

   

5. 05

   Step 5

   This is Gutian pickled mustard greens. I washed and chopped them before freezing them, so there are some ice crystals when I took them out.

   

6. 06

   Step 6

   Pan-fry the small loaches slowly over low heat until golden brown on both sides. Be careful to fry them slowly over low heat, otherwise they will burn. While frying, you can use a spatula to press down on the small loaches to help them cook through.

   

7. 07

   Step 7

   Add shredded ginger, scallions, salt, and white sugar.

   

8. 08

   Step 8

   Add the pickled mustard greens from Gutian and stir-fry.

   

9. 09

   Step 9

   Add a small half bowl of hot water and continue stir-frying. Adding hot water helps the seasonings dissolve and absorb the flavors more quickly.

   

10. 10

    Step 10

    Add a suitable amount of balsamic vinegar and continue stir-frying.

    

11. 11

    Step 11

    Turn off the heat, add a little MSG, and mix it in using the heat of the dish.

    

12. 12

    Step 12

    Remove from the pan and plate. A delicious dry-fried loach with pickled vegetables is ready.