Stir-fried loach

The loach is first placed in water with a few drops of oil and raised for 2 days to spit out the dirt in the body. Rinse before cooking and add a small amount of white wine and salt. (It’s best to leave a small mouth to add, because the wine and salt will jump around like crazy loaches)

Put it into a thick plastic bag, shake it first, and then drop it against the wall or the ground several times. (Don’t break the bag, be careful of fish blood splashing)

After you drop it a few times and open the bag, you will hear a buzzing sound, the loach will almost stop moving, and a lot of mucus will come out.

The loach has a lot of mucus. Don't wash it yet. Pinch it tightly with a towel and use scissors to remove the head. (Even if you are wearing a towel, be careful not to hurt your hands)

Then cut open the fish belly and take out the unwanted items. (Hold tight when cutting)

The loach is taken care of.

Dispose of all the loaches, rinse them thoroughly and drain them. (Control the moisture to prevent splashing during frying)

Put cooking oil in the pot (it's best to fry it), add ginger slices and onion slices until fragrant, then put the loach over low heat and slowly stir-fry it dry. Even if you stir-fry, don't use too little oil. When it is almost dry, add the steamed tofu cubes and salt and stir-fry for a while. (Don’t cover it while stir-frying, as it will make the fish bones soft and not crispy)

Finished product.

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