The delicacy of spring, the correct way to make braised loach, spicy and fragrant, is very simple to make!

Loach is delicious, nutritious, known as the reputation of ginseng in the water, loach is a very fishy side goods, let's use the method of braised fish to make loach, the taste is heavy, in order to suppress the fishy smell~

Ingredients: loach, celery, ginger, millet spicy, green onion, garlic, ginger, pickled ginger, pickled pepper, Pixian bean paste, homemade red oil bean paste, hot pot base, cooked vegetable oil, Sichuan pepper, cooking wine, dark soy sauce, light soy sauce, aged vinegar, sugar, lard, chicken essence, shallots, coriander, salt.

Steps:

Step 1: Wash the loach twice with water, grab it with salt for a while, wash it a few more times, drain the water and set aside.

Step 2: Wash and cut the green onions, pat the ginger and cut the cubes, pat the garlic break, cut the pickled ginger pepper into cubes, chop the Pixian bean paste, make a big spoon of homemade red oil bean paste, and add a small piece of hot pot base.

Step 3: Wash the celery and cut it into about three centimeters long after breaking it in the middle, shred the tender ginger, shred the millet spicy, cut the green onion into flowers, and cut the coriander into sections for later use.

Step 4: Heat the pan with cold oil and add peppercorns.

Step 5: Drain the water vapor under the loach.

Step 6: The water vapor is slightly dry, add a large spoon of cooking wine to continue to dry, turn off the low heat, and remove the loaches.

Step 7: Leave the bottom oil in the pot, put in the plate of ingredients, stir-fry over medium heat, fry for a while, and fry the ingredients until fragrant.

Step 8: Add an appropriate amount of water to submerge the loach. After the water in the pot is boiled, turn the heat to low, season for the first time, add dark soy sauce, light soy sauce, vinegar, sugar, lard, and boil for at least 15 minutes.

Step 9: Add the loaches.

Step 10: Bring the fire to medium heat, shovel evenly and burn for about 10 minutes.

Step 11: Add the tender ginger and millet spicy and cook for another 5 minutes.

Step 12: Add the celery segments, turn on high heat to reduce the juice, season for the second time, and add a little salt if the saltiness is not enough.

Step 13: Turn off the heat when the water vapor is half dry, add some chicken essence, mix well, remove from the pot, sprinkle with chopped green onions and coriander.

Step 14, spicy and fragrant, it is good to accompany wine and rice~~

Tips:

1. The head bacteria of the loach are bitter and meatless, so they can be removed, but I didn't remove them in order to keep them looking good.

2. The loach must be fried before frying, which can effectively remove the earthy smell of the loach itself.