The recipe for stewing tofu with loach

Health benefits

Loach: Expanding blood vessels, protecting nervous system, maintaining skin and mucosal health

Tofu: Clearing heat and reducing fire

Lard: anti-cancer and anti-cancer

Ingredients

1 pound loach

1 piece of tofu

Moderate amount of oil

Appropriate amount of lard

Moderate amount of light and dark soy sauce

Vinegar in moderation

Moderate amount of yellow wine

Ginger in moderation

Garlic in moderation

Appropriate amount of Sichuan pepper

Moderate amount of monosodium glutamate

Dry chili peppers in moderation

Moderate amount of white sugar

The recipe for stewing tofu with loach

1. Remove the head and internal organs of the loach, wash it thoroughly, and marinate it in a large plate with salt water for 30 minutes (mainly to remove fishy smell. The loach itself is not as sticky or slippery, you know), then rinse it again and drain for later use

2. Auxiliary materials

3. Heat up the oil and add dried chili peppers, garlic, ginger, and bean paste, or stir fry until fragrant with red oil!

4. Pour in the drained loach and stir fry until two sides change color. Add vinegar, yellow wine, dark soy sauce, light soy sauce, and simmer over medium heat for 2 minutes

5. Add clean water and simmer over high heat until the mud loach is submerged. Bring to a boil with salt and monosodium glutamate, then simmer over high heat for 5 minutes

6. Add tofu and sugar and simmer over heat for 20 minutes

7. The reason why I choose the appropriate amount of all auxiliary materials is that the taste varies from person to person, and I cannot be precise to a few grams. I define it based on the amount of food I usually cook in a normal dish. I hope everyone can put it clearly (lard can be omitted because some people do not eat lard). If you like it, please like it! Thank you!

Tips

I like to keep the tofu on low heat for 30 minutes

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