The local dialect of the specialty dish in my hometown is called "Yellow Loach Sliding Taro". If the ingredients are all local products in Pucheng County, the taste... When I recall it, my saliva will splash... The loach is caught alive by urchins in small ponds, and the taro is a specialty. The key to non-GMO is the word "sliding"...
There is a local saying about this dish called (Yellow loach and taro soup to pour rice, and even my grandson is reluctant to teach it) Haha, which means: Grandpa was reluctant to teach this delicious way to eat in order to dominate the vegetable soup to pour rice, and he was reluctant to teach his grandson this delicious eating method. hahaha
By the way, Pucheng County, Fujian Province is only a 2-hour drive from Wuyi Mountain
Pucheng loach pot
By GeneSteuber
Recipe Recommendations
- Loach 3 two
- Taro 0.5 jin
- tofu 1 block
- cucumber 1 piece
- chili sauce 2 tablespoons
- oil a little
- salt appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
- slightly spicy
- cook
- ten minutes
- simple
Steps for Pucheng loach pot
1
List of ingredients: Chili sauce and fragrant leaves
2
Cook rice an hour in advance and steam the taro in a rice cooker
3
Add water to the pan and cover the lid and boil the loach to death (forget to pat 'remember to cover the lid before opening fire) Then add the steamed taro seeds and place 2 tablespoons of chili soy sauce, ginger slices and garlic cloves
4
Add the tofu after the taro is ripe, and the key point comes (ignite the fragrant leaves and throw them into the pan, cover and cook) One person can't take pictures alone. Forgive me, add the chopped cucumber after 2 minutes, continue to cook until the cucumber is ripe, add salt, mix the chicken essence and cook it out of the pan.
5
Okay, here we go.
6
Yellow loach steamed taro soup to pour rice, even my grandson is reluctant to teach it) hahaPucheng loach pot Make Tips
Why add chili if you like spicy food?