God of Cooking, grilling skewers attracted the fairy beasts

"Brother Li Heng, what dish are you going to cook next?"

After Li Heng settled the big jar of glutinous rice, Jiang Mei asked with interest.

"For the first dish, I'm going to make 'Stir-fried Loach'."

Li Heng took out another water tank containing loaches from the beast-taming bag and prepared to process the ingredients.

Due to the living habits of loach, it must be cleaned thoroughly before cooking.

The first thing to remove is the slippery mucus on the surface.

The mucus on the surface of loach can play a good protective role for the loach itself.

On the one hand, it allows them to move freely in the soil; on the other hand, it reduces the chance of being preyed upon by other creatures.

When the two little ones first tried to catch loaches, even if they caught them in their hands, they would slip away from their hands because their surface was too smooth.

Fortunately, with the help of master teacher Li Heng, we were able to catch the two little ones more and more easily.

In addition, this layer of mucus is actually the main source of the fishy smell of loach.

But some people think that the layer of mucus is the essence of loach.

They believe that if the mucus is removed from loaches, not only will the nutritional value be greatly reduced, but the taste will also deteriorate.

Li Heng had eaten loaches several times in his previous life, but until today, he still couldn't figure out which method was the most correct.

Think about it, the loach has been in the mud all the time, burrowing around. Even if the mucus is rich in nutrients, Li Heng doesn't want to put it into his mouth.

Who knows, there might be some powerful bacteria hidden inside.

"Uncle Master, is there anything you need us to do?"

As Li Heng's apprentices, Daning and Jiang Xueer would always come over to ask questions when Li Heng was cooking.

“We can help too!”

"Sister, I'm free anyway, why don't you find something for me to do?"

The two little ones and Jiang Mei also came to join in the fun.

"Wait a moment, you are not needed at this step, but I will need your help soon."

Li Heng held a full jar of salt in his left hand and a jar lid in his right hand, and spoke to everyone.

Except for himself, everyone else was confused about what he wanted to do.

Li Heng did not explain, but went straight to the water tank containing loaches.

First pour the salt into the water tank, then quickly cover the tank lid.

After a while, a crackling sound came from the tank, which should be the sound made by the loach struggling.

After about dozens of breaths, the sound gradually subsided. When there was no sound at all, Li Heng slowly opened the cylinder cover.

Everyone curiously stretched their heads to look into the tank and found that the loaches that were lively before were now lying motionless.

"Brother Li Heng, are they dead?"

The two little ones lay on the edge of the tank and poked one of the loaches with their hands, but found that it did not react at all.

"Of course not, they just choked and passed out."

Li Heng replied that the reason he did this was to make it easier to remove the mucus from the loach.

Otherwise, how could these lively guys just lie there and let others do whatever they want?

Li Heng transferred the obedient loach to a clean large basin.

Then Li Heng began to add flour and a cup of strong liquor that he had distilled himself into the basin, and then reached into the basin and kept stirring it.

Whether it is the salt added before, or the flour and strong liquor added now, they are all prepared to remove the mucus on the surface of the loach.

"Hehe, this is fun, I want to play it too!"

Xiao Chi rubbed his hands, squatted down next to Li Heng, and said excitedly.

"Xiao Chi, don't talk nonsense. This is not called playing. We are obviously helping Brother Li Heng, okay?"

After Lu Xiaoxiao corrected Xiao Chi, she also squatted down, stretched out her hands, and followed Li Heng in stirring the basin.

Li Heng smiled, said nothing, and did not stop the two of them. He didn't know what was so fun about giving loaches a bath.

After the three of them scrubbed and washed it, the mucus on the surface of the loach was finally cleaned.

The loach, which is covered with flour, needs to be washed twice with clean water.

"Okay! Thanks both for your help, would you mind cutting up some more ingredients for me?"

After cleaning the loaches, Li Heng had to do further processing on them, so he wanted to let the two little ones do some simple work.

In order to have lunch earlier, the two little ones couldn't find any reason to refuse.

"Oh, I almost forgot, I need to make a bowl of sauce."

Li Heng thought about it and added.

"No problem, we'll take care of it!"

After listening to Li Heng's explanation, the two little ones made a reassuring gesture to Li Heng, turned to the stove and started to get busy.

First prepare a handful of leeks and cut them into small pieces about an inch long.

Take another handful of green onions, first separate the whites from the leaves, chop the whites into small pieces, and cut the leaves into the same length as the leeks.

Dice the ginger and garlic, cut the red chili pepper into rings, place them on separate plates and set aside.

You also need to prepare a few star anise, dried chili segments, and a handful of Sichuan peppercorns.

Next, start making the sauce.

First prepare a clean bowl, add a large spoonful of salt, a little sugar, pepper, two spoonfuls of soy sauce, and a spoonful of white vinegar.

Stir well to dissolve the spices.

The two little ones were busy as hell, and Li Heng was not idle either. He even asked other people in the kitchen to come over to help.

Because what they have to do next is to clean the loach's internal organs, which is a bit too much work.

There are actually two different ways to remove the internal organs. The one Li Heng chose is cleaner and more thorough.

Use scissors to cut off the loach's head, then cut open its belly, and finally pull out the internal organs.

Another method is more time-saving and labor-saving.

That is to keep the caught live loaches in clean water for one to two days.

During this period, you can add a little salt, which will encourage the loach to spit out the mud in its stomach.

This saves the step of 'cutting open the stomach' of the loach.

There are two ways, each has its own advantages and disadvantages.

Add onion, ginger juice and cooking wine to the processed loach and marinate for a quarter of an hour.

After marinating, you can heat the oil in a pan and start cooking.

You don't need to put too much oil in the pot. After the oil is hot, put the loach in.

During the frying process, gently shake the pot to allow the loach to be heated evenly.

Fry the loach on both sides until golden brown, then remove from the pan and leave some oil in the pan.

Add two small pieces of prepared star anise, dried chili peppers and Sichuan peppercorns.

Stir-fry over low heat until fragrant, then add chopped onions, garlic, chili rings, chopped green onions, and a spoonful of black bean sauce.

Li Heng makes the black bean sauce in his spare time.

Continue to stir-fry for five or six times, then pour in the prepared sauce. After the sauce boils, add the loach.

Stir-fry quickly to allow the loach to fully absorb the aroma of various seasonings.

Since the loach is already fried, there is no need to stir-fry it for too long.

After about a minute, add the scallion segments and leek segments in turn, stir-fry until fragrant, then remove from the pan and serve.

With everyone's concerted efforts, two full bowls of stir-fried loaches were finally completed.

I haven't posted a picture for a long time.