Raw materials: 300g loach, 0g onion10g, 5g ginger, 20g seasoned dried pepper, 0g salt10g and 3g monosodium glutamate.

The production process is 1. Wash the loach, fry it in boiling oil, then take it out and drain it. 2. Wash the pot, add water, add salt and monosodium glutamate, add loach and cook until it tastes delicious; 3. Add oil to the pot and heat it. Add dried chili and stir-fry, then add loach and stir-fry.

Loach fish soup:

Ingredients: 800g loach fish, 2 pieces of tofu, 200g of beef, 50g of onion, 50g of mung bean sprouts, 50g of Osmunda japonica, 50g of taro stalks, 50g of cabbage, 50g of sesame leaves, 5 tablespoons of Chili sauce, 6 tablespoons of clear sauce, and pepper noodles 1 tablespoon.

Exercise: (1) Boil the meat sauce soup, season it with Chili sauce, put the whole tofu in, and then put the loach fish in. Because of the heat of the soup, it immediately swims into the tofu. (2) Cook for a while, add ginger and green pepper, and add flour. Method of filtering after boiling: (1) Boil beef in water, and fish out the meat with seasoning. (2) Put the live loach in a bowl, put the salt and pumpkin leaves together, and cover it. After 3 minutes, soften the pumpkin leaves with salt, and then rinse. (3) Stir-fry the sesame oil in the pot, then pour the broth to boil, pour it on a sieve and rub the meat with a wooden spoon. Meat will fall to the bottom, and bones and skins will stay on it. (4) Season with clear sauce, Chili sauce or soy sauce, and add pepper and ginger. (5) Add mung bean sprouts, Osmunda japonica and shallots, then add beef with seasoning and cook again. (6) Mix the whole pepper with the mashed red pepper and pepper.

Pickled loach:

Ingredients: 400g loach, 50g pickled pepper150g, 20g ginger, 20g garlic, 0g pepper10g, a little onion and a proper amount of soy sauce.

Practice: put the loach in a bamboo basket, cut off the head with scissors, cut open the stomach, take out the internal organs, wash them, slice the ginger, and cut the garlic in pairs for later use. Heat oil in a wok, add pepper granules and stir-fry until fragrant, add ginger slices and garlic slices to stir-fry until fragrant, and then pour pickled peppers into the wok and stir-fry until fragrant. Then pour in loach, stir-fry until the surface turns white, add appropriate amount of soy sauce, and stew in a bowl of clear water until the meat is rotten. Finally, add the onion, turn it over twice, take it out of the pan and put it on the plate. Let's eat!

Loach:

Ingredients: Misgurnus anguillicaudatus 1000 g Seasoning: 50 g of white sugar, 0/00g of soy sauce, 0/00g of scallion/kloc-0, 20 g of ginger, 50 g of Chili powder, 3 g of monosodium glutamate and 0/00g of soybean oil/kloc-0, each with a proper amount.

Practice: 1. Leave the live loach with the uncle for a few days, and then open it up and clean it up after it spits out the dirty things. Spread it on the straw basket in summer and dry it. 2. When eating, quickly wash the dried loach fish with warm water and control the water. 3. Stir-fry the packaged dried loach fish with beans, and take it out after oil control. 4. Dump the excess oil, leave the bottom oil in the pot, then put the fried loach fish in, pour the prepared seasoning in turn, fry it, take it out after two minutes and dry it.

Braised loach:

Ingredients: loach 250g Accessories: green pepper 40g Seasoning: vegetable oil 25g soy sauce 3g cooking wine 5g vinegar 2g sugar 2g salt 3g monosodium glutamate 1g onion 5g ginger 2g each.

Practice: 1. Mud loach is removed and washed; 2. Cut the onion and slice the ginger; 3. Wash and dice the green pepper; 4. Heat oil in a wok, add onion and ginger slices to stir fry until both sides change color, and add cooking wine, soy sauce, vinegar, sugar, water and refined salt to boil; 5. Cook on low heat until the meat is cooked and the soup is thick. Sprinkle with monosodium glutamate and green pepper and mix well.

Loach:

Ingredients: loach 500g Accessories: pepper (red, sharp and dry) 25g Seasoning: salt 3g pepper 2g perilla leaf 4g ginger 14g onion 25g cooking wine 40g soy sauce 8g chicken essence 3g sesame oil 4g starch (corn) 5g vegetable oil 70g each.

Practice: 1. Put live Misgurnus anguillicaudatus into a basin and soak it in water for two days, then take it out and slaughter it, add cooking wine and salt, and chop off its head. 2. Cut the dried pepper into sections; 3. Cut perilla leaves into powder; 4. Shred ginger and chopped green onion; 5. Put the broth, cooking wine, soy sauce, chicken essence, wet starch and salt into a bowl to make a sauce; 6. Add vegetable oil to the pot and heat it to 70% heat. Add loach fish and fry until cooked. 7. When the oil is heated to 70% heat again, add loach fish and fry until golden brown, and take it out; 8. Add vegetable oil to the pot, heat it, add dried pepper and pepper, stir-fry until fragrant, take it out and chop it into powder on the vegetable pier; 9. Add vegetable oil to the pot, heat it to 50%, add shredded ginger, onion and minced perilla leaves, stir-fry until fragrant, add loach fish, cook the sauce and push it evenly, add sesame oil, sprinkle with red pepper and pepper, and serve.

Braised loach:

Ingredients: loach 600g Accessories: ham 50g Seasoning: yellow wine 10g salt 5g garlic 10g monosodium glutamate 3g shallot 30g sugar 10g ginger 20g soy sauce 30g lard (refined) 60g each.

Practice: 1. Pick up each live loach from the abdomen with scissors, take out the internal organs and put them in a container; 2. Marinate the washed loach with refined salt and yellow wine for 10 minutes; 3. Cut the ham (cloud leg) into thin strips; 4. Cut the onion into inches and cut the ginger into sections; 5. Stir-fry the wok, inject cooked lard, heat it to 60%, add loach, fry it until it is light yellow, and take it out with a colander; 6. Put the garlic cloves into the frying pan, then take them out and put them into the casserole together with the loach; 7. Put the wok in medium fire, add cooked lard, heat it to 70%, add onion and ginger into the wok, then add Yuntui, soy sauce 10g, sweet soy sauce 20g, white sugar, refined salt and pepper, stir-fry until fragrant, add 500ml of broth to boil, remove the floating foam and pour it into a casserole filled with loach; 8. Bring the casserole to a boil and simmer for 30 minutes (covered); 9. When the juice is almost dry, add monosodium glutamate, remove onion and ginger, and serve on a plate.