Sour radish and loach soup
Overview
A few days ago, a good friend came to visit us from Chongqing and brought 5 jins of loach, 5 jins of eels, and 5 jins of ginger to my house. Oh my! We were so happy that we hadn’t eaten these things for half a year, and we really thought about it. I happened to plant some southern round white radishes last year and the harvest was pretty good. I pickled three jars of pickles and used the pickled radish to cook loach today. Because we were flying, we couldn't bring them alive, so we had to freeze them and bring them over later. Like the loach, my friend said that if you put it in the refrigerator and freeze it, the meat would turn pink and the texture would be bad, so I fried it in oil and then frozen it. I don't know if that's the case.
Tags
Ingredients
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Dried chili pepper Appropriate amount
- Fish coriander Appropriate amount
- Garlic Appropriate amount
- Lard Appropriate amount
- Loach Appropriate amount
- MSG Appropriate amount
- Old ginger Appropriate amount
- Pepper noodles Appropriate amount
- Pickled ginger Appropriate amount
- Pickled radish Appropriate amount
- Pickled red pepper Appropriate amount
- Rapeseed oil Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- chopped green onion Appropriate amount
- salt Appropriate amount
- shallots Appropriate amount
Steps
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Most of the pickled radish.
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Take the loach out of the refrigerator in advance and defrost it naturally.
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Shred the pickled radish, pickled ginger, pickled red pepper, old ginger, garlic, and shallots and set aside.
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Wash and cut the onions.
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Wash the fish and coriander.
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Cut the dried chilies into small pieces, soak them in water and take them out.
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Add lard to a hot pan. When the oil is hot, add peppercorns, ginger, garlic, shallots, pickled ginger, and pickled red pepper and stir-fry for a few times.
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Then add pickled radish, half a spoonful of sugar, and a spoonful of pepper noodles and stir-fry until fragrant.
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Pour in two large ladles of water and bring to a boil over high heat.
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After boiling, transfer to a casserole and continue to boil.
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Add the loach, then add three spoons of cooking wine and half a spoon of salt, bring to a boil over high heat and simmer over low heat.
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After about half an hour of cooking, add half a spoonful of chicken essence and half a spoonful of MSG and turn off the heat.
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Pour a tablespoon of rapeseed oil into another pot, heat the oil, turn off the heat, add the dried chili peppers, and then pour it into the casserole.
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Finally sprinkle with chopped green onion and fish coriander.
