Health benefits
Loach: protect liver, enhance immunity, delay aging
Perilla: delay aging, antioxidant, anti-cancer and prevent cancer
Soy sauce: enrich blood, protect teeth, protect bones
Ingredients
Loach( 250g ) | Perilla ( 3 beads (take leaves) ) |
Dried chili pepper (small) ( 8 pcs ) | |
Garlic cloves ( 3 cloves ) | Screw pepper ( 1 piece ) |
Soy sauce ( 1 spoon ) | Mountain pepper oil (Panthera oil) ( A few drops ) |
Laoganma hot sauce ( 1 spoon ) | Salt ( 1 spoon ) |
How to make perilla loach
1. Prepare the ingredients (fried loach is ready for later use).Wash and chop the perilla, don't chop it too finely.Cut the dried chilies into sections, shred the ginger, cut the garlic cloves into cubes, and cut the pepper into shreds.
2. Heat the oil in the pot, add shredded ginger, garlic cloves, and dried pepper segments in order over low heat.Stir-fry until fragrant, add a spoonful of Laoganma hot sauce and continue to stir-fry for a while.
3.Put in the perilla and stir-fry for a while.Add the loach and continue stir-frying for a while
4.Add a spoonful of soy sauce and a spoonful of salt and then add some water and simmer for a while.When the water is almost dry, add the screw pepper and continue to stir-fry, adding a few drops of mountain pepper oil.
5. Remove from pot and serve
Tips
1.Don’t fry the loach too much when frying it.Now, lightly oil the outer skin of the loach to lock in the tenderness of the meat.
2.When adding water, the water should not be too much, as too much loach meat will become very soft, and it should not be too little, as too little will lose the taste.
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