There is a friend from Hunan who has to eat Hunan food every day every time he returns to China. Loach is a must-order every time.
Loach has the reputation of ginseng in the water. Loach is sweet and smooth in nature and enters the three meridians of the spleen, liver and kidney. It has the effects of replenishing the middle and replenishing qi, strengthening the essence and replenishing blood. It is an auxiliary product for the treatment of acute and chronic hepatitis, limb fatigue, diabetes, impotence, hemorrhoids and other diseases.
Loach contains a variety of nutrients. Protein, carbohydrates, minerals (calcium, phosphorus, iron), and vitamins (VB, VA, VC) are higher than ordinary fish and shrimp. It has lower fat content, less cholesterol, and contains unsaturated fatty acids., which is conducive to the body's resistance to vascular aging.
I also like eating loach very much because loach is very fragrant. Loach is a fish, but it has no fishy smell, let alone mud smell. When frying loach, the kitchen is filled with the aroma of scrambled eggs. The fragrant fried loach is not as delicious as the onions and ginger. To look good, I still put green onions and ginger today.
Pan-fried loach
Steps for Pan-fried loach
1
Main ingredients: loach, ginger, chives.
2
Wash the loach and drain it.
3
Put the oil into the pan, pour in the loach, and cover the lid tightly.
4
Two minutes after the fire, the loach stopped jumping.
5
Open the lid and turn the loach to fry.
6
Cook until loach is fully cooked.
7
Add ginger and stir fry.
8
Add soy sauce to taste.
9
Add the chives and remove from the pan.
10
The fried loach is ready.Pan-fried loach Make Tips
1. When eating, be careful not to eat intestines. 2. But the yellow roe in your belly is edible.