Loofah loach soup
- 600 grams of loach
- 2 loofahs
- a few slices of ginger
The loach is called by the master to be slaughtered, and the purchased loach is poured into a drain basin, rubbed with two tablespoons of salt, then put in cornstarch, rubbed, and rinsed clean.
Put the water in the pot and boil. Add the ginger slices, put the loach in the pot, blanch a little, remove and wash and drain the water.
Roll the loofah and cut it into irregular shapes. Pour oil into the pan, heat it, fry the minced garlic until fragrant, add in the loofah pieces, stir until the loofah changes color, and remove it for later use.
Heat the oil in a pan, sauté the ginger slices until fragrant, pour in the loach, and fry until golden brown. Pour in an appropriate amount of boiling water, boil for 15 minutes, pour in the fried loofah, cook for another ten minutes, add a pinch of salt and serve.
Loach loofah soup is a simple home-cooked dish, rich in nutrients and good taste. Loach contains low-fat content and less cholesterol. It is a high-protein and low-fat food that benefits the elderly.