The method of making perilla loach

Health benefits

Loach: Water friendly

Perilla frutescens: promoting blood circulation and removing blood stasis

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

Loach 250g

3 beads of perilla (take leaves)

8 dried chili peppers (small)

1 small piece of ginger

3 cloves of garlic

1 screw pepper

1 tablespoon soy sauce

A few drops of mountain pepper oil (wood ginger oil)

1 tablespoon of Lao Gan Ma spicy sauce

1 tablespoon of salt

The method of making perilla loach

1. Prepare ingredients (fried loaches for later use). Wash and chop the perilla, don't cut it too finely. Cut the dried chili into sections, shred the ginger, chop the garlic cloves into pieces, and shred the Sichuan pepper.

2. Heat up the pot and add oil. Stir fry ginger shreds, garlic cloves, and dried chili peppers in order over low heat until fragrant. Add a spoonful of Lao Gan Ma chili sauce and continue stir frying for a while.

3. Add perilla and stir fry for a while. Then add loach and continue stir frying for a while

4. Add a spoonful of soy sauce and a spoonful of salt, then add some water and let it sit for a while. When the water is almost dry, add the Sichuan pepper and continue stir frying, then add a few drops of Sichuan pepper oil.

5. Start the pot and put it on a plate

Tips

1. When the loach is over oiled, do not fry it too dry. Slightly coat the outer layer of the loach with oil to lock in the freshness and tenderness of the meat.

2. When adding water for stuffiness, the water should not be too much. If there is too much, the loach meat will become very soft, and it should not be too little. If there is too little, it will not be flavorful.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/4662.html