Dry fried loach

1

Soak the live loach in light salt water for an hour to let the loach spit out the dirt and wash it for later use.

2

Cut the ginger into shreds.

3

Cut the garlic into powder.

4

Cut the pepper into sections.

5

Hot pan...

6

Pour the loach into the pan (immediately cover it to prevent the live loach from popping out) and fry it. After opening the lid, add oil on one side and fry it until it has a bit burnt aroma. Shovel it up for later use.

7

Start another pan, heat the pan and add oil, add shredded ginger, garlic, and pepper in turn, add a little salt and stir-fry to create the fragrance.

8

Then put the fried loach into the pan and seasoning, add two spoonfuls of cooking wine, one spoonful of soy sauce, and appropriate amount of salt and stir-fry together.

9

Finally add a small handful of cooked sesame seeds and stir fry well.

10

What you want to fry is better.

Loaches contain various nutrients; their protein, carbohydrates, minerals (calcium, phosphorus, iron), and vitamins (VB, VA, VC) are all higher than those in ordinary fish and shrimp. They have lower fat content and less cholesterol, and contain unsaturated fatty acids such as eicosapentaenoic acid, which are beneficial for the human body in resisting vascular aging. The loach is sweet and neutral in nature, entering the Spleen, Liver, and Kidney meridians. It has the efficacy of tonifying the middle and replenishing qi, strengthening essence, and nourishing blood, making it an excellent auxiliary product for the treatment of acute and chronic hepatitis, limb weakness, impotence, hemorrhoids, and other symptoms.