Health effects
Loach: detoxification
Tofu: detoxification
Lard: delay aging, antioxidant, anti-cancer and anti-cancer
Ingredients
Loach ( 1 catty ) | Tofu ( 1 piece ) |
| Oil ( appropriate amount ) | Lard ( appropriate amount ) |
Dark soy sauce (Appropriate amount ) | Balamic vinegar ( appropriate amount ) |
Yellow wine (appropriate amount) | Ginger (appropriate amount) |
Garlic ( Appropriate amount ) | Zanthoxylum bungeanum ( Appropriate amount ) |
MSG (appropriate amount) | Dried chili pepper (appropriate amount) |
| White sugar ( appropriate amount ) |
How to make loach stewed with tofu
1.Remove the head and internal organs of the loach, wash it, add salt water to a large plate and marinate it for 30 minutes (mainly to remove the fishy smell, the loach itself is not that slimy, you know), then wash it again, drain it and set aside
2.Excipients
3. Heat oil in a pan, add dried chili garlic, ginger bean paste or Laoganma and stir-fry until fragrant!
4. Pour in the drained loach and stir-fry until both sides change color.Add balsamic vinegar, rice wine and soy sauce.Simmer over medium heat for 2 minutes
5. Add water to cover the loach and bring to a boil over high heat and add salt.Stir in MSG over high heat for 5 minutes
6.Add tofu and sugar and simmer over medium heat for 20 minutes
7.The reason why I choose the right amount of all the auxiliary materials is that the taste varies from person to person.I will not be precise to a few grams.I define a few grams based on the amount of a normal dish I usually cook.I hope everyone can make it clear (lard can be omitted because people in some places do not eat lard).If you like it, thank you!
Tips
If you like older tofu, let me simmer it for 30 minutes on low heat.I will post a video later on how to handle the loach
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