Stewed loach in casserole(sha guo men ni qiu )

Stewed loach in casserole

Introduction:

Production steps:

Step 1: feed the loach with water and a few drops of oil for two days, and change the water several times in the middle. The key work is to remove the mucous membrane on the surface, put on rubber gloves, put the loach into the warm water with salt, and rub it repeatedly one by one until the mucous membrane is washed.

Step 2: wash cucumber and cut it into short sections for standby; wash coriander and soak it in water; slice ginger and green onion into short sections; wash pepper and garlic for standby.

Step 3: prepare the casserole, heat it over low heat, pour in 1 teaspoon sesame oil, add pepper, ginger, scallion and garlic, and cover.

Step 4: set up the frying pan, heat it and add more oil. When the oil is hot (slightly smoking), pour all the loach washed and drained into the pan, fry and stir fry properly.

Step 5: after the loach surface turns slightly yellow, add appropriate amount of beer, submerge all loach, then add 1 teaspoon cooking wine and soy sauce, and bring to a boil.

Step 6: when waiting for the loach to boil, stir the ingredients in the casserole properly, put the cut cucumber segments evenly in the casserole, and then add a proper amount of Pixian Douban sauce.

Step 7: boil quickly in the frying pan, stir properly, quickly pour the whole soup into the casserole, bring to a boil over high heat, bring to a boil over low heat, continue to simmer for 20-30 minutes (until the loach meat is basically boneless), add 2 small spoonfuls of salt, mix well and cook for 1 minute, bring to a boil over high heat, add the prepared coriander when boiling, cover and turn off the heat.

Materials required:

Loach: half a catty

Cucumber: two

Coriander: 1 handful

Scallion: 1

Pixian Douban sauce: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Garlic: 1 whole

Beer: 2 tins

Cooking wine: 1 teaspoon

Soy sauce: 1 teaspoon

Sesame oil: 1 teaspoon

Salt: 2 teaspoons

Note: 1, according to personal taste, increase or decrease the time of fried loach. You can also directly stir fry the ingredients, burn the bottom soup, add live loach to stew. 2. All kinds of seasoning can be increased or decreased according to personal taste. 3. Can also prepare some lettuce, chrysanthemum and other vegetables, after eating loach, hot pot to eat.

Production difficulty: ordinary

Process: casserole

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Sha Guo Men Ni Qiu