Loach stewed with taro
Overview
Loach stewed with taro is a local specialty. The biggest selling point of this dish is that it is spicy, delicious and melts in your mouth. A delicacy not to be missed! This is how my father served me this dish when I was a kid. It is an ancestral dish.
Tags
Ingredients
Steps
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Prepare an appropriate amount of taro and clean it.
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Put the washed taro into the rice cooker and cook until cooked.
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After cooking, cut the taro into pieces.
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Float the loach in clean water for 4 days and change the water every half a day. The water becomes clearer with each change.
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Prepare the spices: chili pepper, ginger, cinnamon, star anise, and bay leaves.
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Add oil to the wok, add chili pepper, ginger, cinnamon, star anise, and bay leaves, stir-fry over low heat until fragrant.
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When the oil is heated to 5-6 layers, pour cold water, cooking wine and soy sauce into the pot.
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While the water temperature in the pot is low, quickly scoop up the loach with a large colander and pour it into the pot. Loach can swim relatively quietly in cold water for about ten seconds. At this time, quickly cover the pot. Turn to medium to low heat and cook the loach until it is cooked to death slowly. The loach cooked in this way is the most delicious. During this process, the loach will be jumping around in the pot, so the lid must be pressed tightly.
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After the loach is cooked to death, turn to high heat and bring the water in the pot to a boil. Then add the yam and simmer together for 20 minutes. Then turn to medium-low heat and simmer for 10 minutes. The essence of this dish is that it melts in your mouth, so the loach should also be stewed until soft.
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Prepared loach stewed with taro, remove from pot and plate.
