Loach Tofu
Clean the loach, blanch until done, then braise together with tofu cubes. Simmer in broth until well-flavored, reduce the sauce, and plate.
Ingredients
Loach (kept in clean water for two days, scalded to death with boiling water)
to taste
Silken tofu (cut into small pieces, blanched)
to taste
Meat broth
to taste
Salt (for blanching the tofu)
to taste
Cooking wine
to taste
Soy sauce
to taste
Minced scallion, ginger, and garlic
to taste
Wet cornstarch slurry
to taste
Salad oil
to taste
Instructions
1
Step 1
Keep the loach in clean water for two days, then scald them with boiling water.
2
Step 2
Cut the tofu into small pieces and blanch in a pot of salted boiling water.
3
Step 3
Heat oil in a pan over the flame, add the loach along with soy sauce, cooking wine, scallion, ginger, and minced garlic; stir-fry.
4
Step 4
Pour in the meat broth, bring to a boil, then simmer on low heat for 10 minutes. Add the tofu pieces and cook for another 5 minutes.
5
Step 5
Reduce the sauce over high heat, drizzle with a finishing oil, then transfer to a plate and serve.
