Black Bean and Ginger Loach
Blanch and wash live loach to remove the slime, then cut into sections. Simmer with ginger slices, fermented black beans, and minced garlic until the broth thickens into a gelatinous consistency.
Ingredients
live loach (gill and intestine removed, cleaned, cut into 5cm long segments)
500 g
fermented black beans
15 g
fine salt
5 g
sliced ginger
10 g
minced garlic
5 g
soy sauce
25 g
lard
15 g
water (just enough to cover the loach)
to taste
Instructions
1
Prepare the loach
Place the loach in a bamboo basket, cover it, scald to death with hot water, rinse off the mucus with cold water, remove the gills and intestines, clean thoroughly, and cut into 5cm long segments.
2
Cook
Place the pot over high heat, add lard, sauté minced garlic until fragrant, then add water (just enough to cover the loach). Next, add sliced ginger, fermented black beans, fine salt, and soy sauce to the pot, bring to a boil on high heat, add the loach, reduce to low heat, and simmer until the cooking liquid turns gelatinous.
