Many people like to eat fried loach. In fact, loach fish has many other cooking methods. People who are good at making soup like loach and fish very much. As a result of cooking a bowl of loach soup, it is very nourishing and healthy. But loach fish has a strong smell. How can we get rid of the fishy smell of loach fish and give full play to its nutrients? Today, I will teach you practical cooking methods to make a bowl of the most nourishing and healthy loach soup.

Practice of loach fish soup

First, stew loach soup.

Ingredients: loach fish 1000g, 4 slices of ginger, appropriate amount of onion, 2 spoonfuls of yellow wine, a little salt, a little monosodium glutamate and a little white pepper.

Exercise:

1, the loach fish is decapitated and its internal organs are cleaned for use;

2. Add a proper amount of water, add 2 slices of ginger and 1 spoon of rice wine, add loach fish after boiling, and stew for 2 minutes on low heat;

3. Wash the hydrating mask on the surface with cold water, boil the oil in the pot and add ginger slices and onion knots;

4. Add loach fish and fry for 10 second, then transfer to a stone pot and add rice wine to boil;

5. Then turn to slow fire and cook until the fish is soft and rotten. After the juice is sticky, add a proper amount of salt strips and a small amount of white pepper.

Practice of loach fish soup

Second, loach fish Hu Aishan soup

Raw materials: 500g yam, 300g loach fish.

Exercise:

1, take out loach fish: bring the spicy dry pot to a boil and turn it to slow fire, pour loach fish in, and quickly cover it to prevent loach fish from jumping out. When the loach fish is not moving, shovel it up, and tap water washes away the white gurgling of the fish;

2. Peel and slice the yam and wash the loach fish;

3. Put a proper amount of cold water into the hot pot, add yam and ginger slices to boil;

4. Solve the clean loach fish, add the beans and fry them until they are slightly yellow;

5. Put the fried loach fish into a hot pot, and put yam in the hot pot;

6. Cook on high fire for 10 minute, then simmer for one and a half hours, and add salt and seasoning.

Third, water tofu loach soup

Ingredients: loach fish, 2 small pieces of tofu, onion, ginger, fungus, cooking oil, 2 cups of bone soup, 2 spoons of rice wine, white rice vinegar, a little salt and sugar, and proper amount of monosodium glutamate.

Exercise:

1, scoop half a pot of water in the pot. If the washed loach fish is boiled, the surface will turn white;

2, then roll it up, pick up the loach fish and wash it for later use, and wash the black fungus with warm water;

3. Slice tofu, cut onion, slice ginger, and cut fragrant lai for later use, and boil a small amount of oil in the pot;

4. Add ginger and garlic, stir-fry until fragrant, add appropriate amount of bone soup, add loach fish and tofu after boiling, and add rice wine, white rice vinegar, salt and sugar;

5, cook for 5 minutes, add black fungus, simmer for 10 minute, add monosodium glutamate, stir fry in Lai Xiang section, and serve.

Four, loach fish leek soup

Ingredients: 500g loach fish, 300g amaranth and a little rice wine.

Exercise:

1. Wash amaranth and cut into strips for later use;

2. Viscerate the loach fish and clean it;

3. Fry the loach fish in an exothermic reaction pot for 3 minutes and put some salt on the loach fish;

4. Fry until golden brown on both sides;

5, put the right amount of water in the hot pot, 5 slices of ginger, and cook together;

6, loach fish, a small amount of wine, turn to low heat and cook 15 minutes;

7. When the soup turns milky white, add a proper amount of salt to adjust the taste;

8. Cook amaranth for one minute, then add some cooking oil and stir.

Five, kimchi loach soup

Ingredients: loach fish, a small amount of pickled radish, pickled ginger, pepper, ginger, garlic, dried pepper, onion, fish coriander, animal oil, edible oil, salt, pepper, pepper noodles, sugar, yellow wine, monosodium glutamate and chicken essence.

Exercise:

1, soak radish, wash and cut into strips, and cut ginger, pepper, garlic and onion into strips;

2. Wash and cut the onion, wash the fish and coriander, and cut the dried Chili into small pieces to make tea.

3. Add some oil to the pot to boil, and add pepper, ginger, onion, garlic, wild pepper and pepper to stir fry;

4. Then add pickled radish and a small amount of sugar, stir-fry the smell of white pepper, and then add 2 liters of cold water to boil;

5. After boiling, pour into the stone pot, boil again, add loach fish, rice wine and salt, and turn to slow stew after boiling;

After 6.30 minutes, add less monosodium glutamate and chicken essence to taste, take another pot, pour a tablespoon of rapeseed oil, burn the oil and add dried Chili;

7. Then pour in the stone pot and sprinkle with fish, coriander and onion.