Loach stewed with tofu

Method

1. 01

   Step 1

   Remove the heads and innards from the loaches, wash them thoroughly, and marinate them in salt water 30 minutes in a large plate (this mainly removes the fishy smell; loaches themselves aren't that slimy, you know). Then wash them again and drain them.

   

2. 02

   Step 2

   auxiliary materials

   

3. 03

   Step 3

   Heat oil in a wok, add dried chili peppers, garlic, ginger, fermented bean paste or Lao Gan Ma chili sauce, stir-fry until fragrant and the oil turns red!

   

4. 04

   Step 4

   Add the drained loach and stir-fry until 2 sides change color. Add balsamic vinegar, Shaoxing wine, dark soy sauce, and light soy sauce. Simmer over medium heat for 2 minutes.

   

5. 05

   Step 5

   Add enough water to cover the loach, bring to a boil over high heat, add salt and MSG, and simmer over high heat 5 minutes.

   

6. 06

   Step 6

   Add tofu and sugar, simmer over medium heat for 20 minutes.

   

7. 07

   Step 7

   The reason I chose only the appropriate amount of all the ingredients is that tastes vary from person to person. I don't specify the exact gram; I define it based on the amount I usually use for a normal dish. I hope everyone understands this (lard is optional because some people don't eat it). Like if you enjoyed it, thank you!