Black Bean Ginger Loach
A steamed dish traditionally believed to harmonize the middle jiao, replenish qi, and strengthen yang; commonly recommended for weak spleen and stomach, impotence, and premature ejaculation.
Ingredients
live loach (scald with hot water, rinse with cold water to remove slime, remove gills and entrails, wash, cut into 5 cm segments)
500 g
fermented black beans (main ingredient)
15 g
fine salt (seasoning)
5 g
ginger slices (seasoning)
10 g
minced garlic (seasoning)
5 g
soy sauce (seasoning)
25 g
lard (seasoning)
15 g
Instructions
1
Prepare the loach
Place the loach in a bamboo basket, cover, scald with hot water, rinse with cold water to remove the slime, remove the gills and entrails, wash clean, and cut into 5 cm segments.
2
Cook
Set a wok over high heat, add the lard, sauté the minced garlic until fragrant, then add water (just enough to cover the loach). Add the ginger slices, fermented black beans, fine salt, and soy sauce, bring to a rolling boil over high heat, add the loach, reduce to low heat, and simmer until the sauce thickens to a gelatinous consistency.
