Braised loach in casserole
Overview
How to cook Braised loach in casserole at home
Tags
Ingredients
Steps
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Feed the loach with clean water and a few drops of oil for two days, changing the water several times in between. The key task is to remove the mucous membrane on the surface, put on rubber gloves, put the loaches into warm water with salt, and scrub them one by one until the mucous membrane is clean.
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Wash the cucumber and cut into short sections; wash the coriander and soak in water; slice the ginger and green onions into short sections; wash the pepper and garlic cloves and set aside.
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Prepare the casserole, heat it over low heat, pour in 1 tsp of sesame oil, add peppercorns, ginger slices, green onion segments and garlic cloves, and close the lid.
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Set up the wok, heat it up and add a little more oil. When the oil is hot (smoking slightly), pour all the washed and drained loach into the wok, fry and stir-fry appropriately.
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After the surface of the loach turns slightly yellow, add an appropriate amount of beer to submerge all the loaches, then add 1 tsp of cooking wine and soy sauce, and bring to a boil over high heat.
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While waiting for the loach to boil, stir the ingredients in the casserole properly, place the cut cucumber segments evenly in the casserole, and then add an appropriate amount of Pixian bean paste.
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The wok will soon boil. After proper stirring, quickly pour the entire pot of soup into the casserole. After it boils over high heat, turn on low heat and continue simmering for 20-30 minutes (stewing until the loach meat is basically off the bones). Add 2 small spoons of salt, mix thoroughly and cook for 1 minute. Turn on high heat. When it boils, add the prepared coriander, cover the lid, turn off the heat and serve.
