Vermicelli loach stewed tofu

Take an appropriate amount of frozen tofu, defrost it with water, take it out, split it into two parts with a knife, squeeze out the water from the frozen tofu, and plate it for later use.

Take an appropriate amount of loach, cover it with a grate, sprinkle an appropriate amount of salt to stun the loach, pour in 80-degree water, and scald the loach to death. Brush off the mucous membrane on the surface of the loach with a dishcloth, cut open the belly of the loach, remove all the internal organs, wash and set aside.

Heat a clay pot, add an appropriate amount of lard, sprinkle an appropriate amount of salt on the bottom of the pot, add the loach, and slowly fry over low heat until hard, stirring constantly, until brown and fragrant.

After frying, shovel the loach loosely, add 1 spoonful of Erguotou wine, and simmer for 10 seconds. After 10 seconds, add an appropriate amount of water, then pour in the frozen tofu, add an appropriate amount of shredded ginger and salt, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes.

After 10 minutes, turn up the heat and cook the soup until it turns milky white, then add the sweet potato vermicelli, sink the vermicelli (remember to cut off the vermicelli) to the bottom of the pot, cover the pot, turn down the heat and continue to simmer for 15 minutes. After 15 minutes, turn to high heat to reduce the juice. When the soup is thick, add an appropriate amount of white pepper and chicken essence, then sprinkle with an appropriate amount of wolfberry and green onion, and it is delicious.

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