How to cook dried loach powder to taste good?

Dried loach powder is very particular about material selection and processing.

First of all, we should choose live loach that has never been caught in polluted paddy fields, not artificially raised. After the loach is caught, it should be put in clear water for 1-2 days to make it spit out muddy smell. Before cooking 1-2 hours, feed the loach with a little salt, distiller's grains and monosodium glutamate to let the flavor of the seasoning enter the loach.

When cooking loach, first put cold water into the pot, pour the washed loach into the pot, let it swim in cold water, and then cook the pot with slow fire so that the loach can swim and cook, so that the cooked loach is soft and slippery.

After the loach is cooked, add the scalded fine dry powder and seasonings such as ginger, pickles and red wine to the loach soup. Authentic Xia Nan loach dry powder pays attention to tenderness, fragrance, softness, smoothness and freshness. No wonder its reputation spreads far and wide.

Boiled dried loach powder can not only be taken orally, but also has dietotherapy effect. According to the viewpoint of modern nutrition, loach is a good food with high protein, low fat and multi-nutrition. According to relevant data, every100g of fresh loach contains protein18.4g, 3.7g of fat, 38mg of calcium, 72mg of phosphorus, 0.9mg of iron, and is rich in vitamins and nicotinic acid, so its nutritional value is slightly better than that of lean pork.