The method of stewing tofu with loach

Health benefits

Loach: protects the liver, enhances immunity, and delays aging

Tofu: Moisturizing and Drying

Pepper powder: nourishes blood, protects teeth, and protects bones

Ingredients and materials

Half a pound of loach

1 piece of tofu

One red chili pepper

Moderate amount of ginger

Moderate amount of pepper powder

One scallion

3 pieces of perilla leaves

Salt in moderation

Peanut oil in moderation

10 goji berries

The method of stewing tofu with loach

1. Put the bought loach in clean water and let it grow for a day. Change the water several times. Three hours before cooking the next day, add a few drops of peanut oil and stir evenly. Wait for the loach to spit out any residue in its body, then remove it and rinse it with tap water for later use.

2. Put the washed loach into a basin, cover it with a cabbage basket, slowly pour in boiling water, and then wash the loach clean. Heat up the wok with oil, add shredded ginger, add loaches, and fry over medium heat until both sides turn golden brown.

3. Cut the tofu into cubes and fry until the surface turns golden brown. Add water to a clay pot, add pepper powder and ginger shreds, bring to a boil over high heat, then add tofu, loach, and wolfberry in sequence, bring to a boil over high heat, turn to medium heat, add chili shreds and perilla leaves, stew for 2 minutes, turn to low heat and simmer for 5 minutes, add an appropriate amount of peanut oil and salt, and finally add chopped green onions and nuts. This is a great achievement.

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