【Healthy Loach Hot Pot】--- Get out the nutrition and get out the health

Overview

Loach is known as ginseng in the water. Its meat is not only delicious but also rich in nutrients. It is rich in protein, minerals and vitamins and has medicinal properties. Loach contains low fat content and even less cholesterol. It is a high-protein and low-fat food. It also contains an unsaturated fatty acid similar to eicosapentenoic acid, which is beneficial to the body's anti-vascular aging, so it is beneficial to the elderly and cardiovascular patients. Loach and tofu are cooked together, which has good tonic and dietary functions. It is especially suitable for people with physical weakness, spleen and stomach deficiency, malnutrition, and children with night sweats. It is helpful for growth and development. It is also suitable for the elderly and people with cardiovascular disease, cancer patients, people after radiotherapy and chemotherapy, acute and chronic hepatitis, and jaundice. Eating loach regularly has good health effects.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• old man
• winter recipes
• dinner
• aphrodisiac
• celery
• doubanjiang
• dried red pepper
• loach
• onion, ginger and garlic
• original soup
• pickled pepper
• silky tofu
• white sugar
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Keep the purchased live loach in clean water for two days and change the water frequently.

   

2. 2 Have side dishes ready.

   

3. 3 Add an appropriate amount of water to the pot, heat it to about 80 degrees, add the loach, cover it, turn off the heat, and open the lid after about half a minute. (The water cannot be boiled completely, and the loach must be turned off after being put in. Do not cook it, otherwise the skin will break. Cover it for about half a minute after putting it in. This kind of loach can easily clean the mucus and is very complete)

   

4. 4 Clean the mucus on the surface of the loach.

   

5. 5 Boil an appropriate amount of water in a pot, add 1 teaspoon of salt, add the cut tofu cubes and blanch the water.

   

6. 6 Clean and cut the side dishes, and prepare the pickled peppers.

   

7. 7 Heat the pot slightly, add an appropriate amount of oil, add sliced ginger, white scallions, minced garlic, dried red pepper and Sichuan peppercorns, stir-fry over medium heat until fragrant. (Slowly stir-fry the aroma with cold oil in a cold pan. Do not burn the oil very hot, otherwise the spices will be burnt as soon as they are removed, and there will be no fragrance at all. In addition, the dried red pepper and Sichuan peppercorns should be soaked in water first, so that they will not burn easily and will be very fragrant)

   

8. 8 Add the pickled peppers and stir-fry for a few times, then add the bean paste.

   

9. 9 Stir fry to release the oil.

   

10. 10 Add the original juice to the soup, cover with a lid and bring to a boil, then reduce the heat to medium and simmer for about 10 minutes to allow all the flavors of the spices to blend.

    

11. 11 Add washed loach and tofu.

    

12. 12 Cover and bring to a boil over high heat, then turn to medium heat and simmer for about 5 minutes. Add the celery and green onion segments and transfer them to the hot pot pot.