Fried loach with Chinese onion
Chinese onion is known as "Ganoderma lucidum in vegetables". Its meat is tender, slightly spicy, crispy, good in taste and refreshing. Rich in protein, vitamin C, etc., with high nutritional value. Loach is also rich in nutrients, which can help us replenish Zhongyi Qi and achieve the effect of health preservation. The two key nutrients are delicious together, making up for the single taste of dry fried loach.There are not many seasonings, but the flavor is full. It is pure oil, salt and wine. The taste depends on the sequence of ingredients. It is the aftertaste of Xiaobian's childhood hometown. Hope you like itMaterial selection: loach is small and tastes fresh and tender; Chinese onion should be big and full; There are both red and green pepper, and the finished product looks more appetizing in terms of color.
Step 1 . The most patience is needed to prepare the ingredients, and the dishes are exquisite: the loach changes the water several times, and cuts the pepper, ginger, garlic, and Chinese onion (cut vertically)
Step 2 . After the ingredients are ready, start to deal with the loach: cover the pot and boil it to death, stir fry the loach until the sticky things on the surface are removed and it is no longer wet and slippery, leaving the loach, and wash the pot
Step 3 . Start cooking formally: heat oil, fry garlic to make garlic smell, add loach and stir fry until the skin is golden and has meat flavor
Step 4 . Add pepper and ginger in turn, fry for a while, and then add onion to stir fry
Step 5 . Add a little water, put salt, fry dry, and then add cooking wine. Put garlic leaves into it. If there are chives, you can also add chives at this time. When the garlic leaves are ripe, they can be put out of the pot and delicious.
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