Braised loach in brown sauce
Ingredients: green pepper,Loach,ginger,garlic
Recipe Recommendations
- Loach appropriate amount
- green pepper appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Braised loach in brown sauce
1
Handle the loach clean (I bought it myself and killed it one by one without boiling water. Although it's a little slow, it tastes better this way and the process is a bit cruel.) Shred ginger, peeled garlic, garlic leaves, cut green peppers and cut into slices.
2
Heat the pan and pour the oil, stir-fry the ginger and garlic to give the fragrance, and add a little bean paste. I also put a little fennel in it.
3
Pour in the loach and cover it immediately with the lid of the pot, otherwise the oil will splash out. It seems that the loach has stopped moving, open the lid of the pot and stir-fry on high heat until both sides of the loach turn golden yellow and the water is basically dried.
4
Add rice wine and a little soy sauce. Pour in clear water, add salt, a little sugar, a little vinegar, a little chicken essence, heat less, simmer slightly over low heat.
5
Simmer for 5 minutes and add chopped green peppers and garlic leaves.
6
If you like soup, save more soup and plate it.