Delicious and nourishing---Poached Loach with Garlic
Overview
The knife loach is a wild freshwater fish. This kind of loach has a smaller head than the ordinary loach, a pointed mouth, and a smaller beard. It is shaped like a thin and long knife, so it is called the knife loach. This is a troublesome guy. It has a flat body, about 16 spines on its dorsal fin, like a paddle, and its mouth is as long as a cone. It swims at an amazing speed, and it often attacks unexpectedly. Plankton in the water and even small fish are no match for it. It can be said to be a tyrant in the water. Loach tastes more delicious than loach, and it is also a good product for nourishing yin, nourishing kidneys, and nourishing the skin and health.
Tags
Ingredients
Steps
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Slaughter the loach, remove the internal organs, head and tail, cut the meat into sections, and marinate it with onions, ginger, and cooking wine for later use.
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Slice ginger, peel garlic, cut green and red peppers into small sections, and cut chives into inch-long sections.
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Heat oil in a pot over high heat, sauté ginger slices, garlic and green onions until fragrant.
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Add the loach segments and stir-fry briefly.
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Cook in cooking wine and pour in broth.
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Bring soy sauce, white pepper, teriyaki sauce, and salt to a boil.
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Cover the pot, reduce heat and simmer for 5 minutes.
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Simmer until the garlic is translucent and the loach segments are soft and tender, then turn to high heat to thicken the soup.
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Pour sesame oil, sprinkle with green and red chili peppers, stir-fry evenly, and serve.
