The spines of the loach are also very few, so it is especially suitable for the elderly and children to eat. There are many ways to make loaches, stir-fried, fried, stewed, made into soups, etc., all of which are delicious. Today I will share a Northeast farmer's loach practice, to be precise, Heilongjiang practice, loach fish is a favorite appetizer for many people, sauce stewed loach is a classic farmer's practice in Heilongjiang, no need to fry or fry, with stewed practice, soybean sauce as a seasoning, made of loach fish, the meat is tender and flavorful, the sauce is fragrant, and the following is to share the practice:
【Braised loach fish in sauce】Ingredients required: 1 and a half pounds of loach, 1 coriander, 2 tablespoons of soybean paste, appropriate amount of oil, 1 section of green onion, 3 slices of ginger, 2 cloves of garlic, 3-4 dried chili peppers, 2 tablespoons of light soy sauce, half a tablespoon of braised soy sauce, 1 tablespoon of cooking wine, a little sugar,
Steps:
1. Put the loach fish in clean water for 2-3 days, change the water 1-2 times a day, let the loach fish clean the dirt in the stomach, and there will be no debris in the belly of the fish. To make this dish, the loach fish does not need to be slaughtered, and there is no need to remove the mucus on the surface of the loach fish, some people kill the loach fish with salt, and the loach fish meat is hard, and the meat is not fresh and tender, and the loach fish meat is delicate and delicious. The mucus on the surface of the loach fish, called the loach synovial fluid, is a protein that clears away heat and dampness. The loaches made without it would not taste good.
2. Cut the green onion into sections, slice the ginger, cut the dried chili pepper into sections, do not use the chili seeds, if the soybean paste is relatively dry, add a little water to dilute it, so that when the sauce is fried, it will not be paste.
3. Heat oil in a pot, add green onions, ginger slices, garlic and dried chili peppers and stir-fry until fragrant.
4. Then fry the soybean paste over low heat, fry the soybean paste to bring out the flavor of the sauce, the soybean paste should be fried over low heat, and it is easy to fry the sauce over high heat.
5. Add cold water, as long as the amount of water can not be over the loach fish, and then add cooking wine and a little sugar, the sugar plays a role in improving freshness, the amount of sugar, to eat fish can not eat sweetness is appropriate.
6. Prepare the lid of the pot, put the loach alive into the pot, immediately cover the lid, the loach will start to flutter very much, after a while there will be basically no sound, after the fish dies, lift the lid and wash it. Bring the pot to a boil over high heat, cover the pot and reduce the heat
7. Bring the pot to a boil over high heat, cover the pot, turn to low heat and simmer for about 15 minutes.
8. After the time comes, change to medium and high heat to collect the juice, during the period, shake the wok from time to time to prevent the sauce from sticking to the bottom of the pot, to thicken the soup, the sauce is wrapped in the loach, turn off the heat, put it on a plate, sprinkle the coriander segment, and a plate of sauce and fragrant sauce stewed loach will be ready.
Tips:
1. Loach fish should be raised at home for 2-3 days in the preparation of dishes, you can spit out the dirt in the belly of the loach fish.
2. The sauce used, it is best to use the Northeast sauce, if there is no Northeast sauce, use soybean sauce, Xiangqi sauce can be replaced, the soybean sauce is salty, and the soy sauce is put in, so when making, there is no need to put salt.
3. If you have lard at home, it tastes better to put some lard.