Exclusive Loach and Frozen Tofu Soup

Name: Exclusive Loach and Frozen Tofu Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 5 strip Loach; 12 small pieces Frozen tofu; 1 piece Button mushroom; 5 grain Sichuan pepper; 1 piece Dried chili; 3 slice Ginger; 800g Water; to taste Black pepper; 1g white sugar; to taste Salt

Loach are cleaned, pan-fried until golden, then simmered with frozen tofu, mushroom and Sichuan peppercorns, the porous tofu soaking up the savory, peppery broth.

20 minNewEasy Soups Stew Mild Spicy

Instructions

1
5 loaches, when the water is heated to about 60 degrees Celsius, quickly pour the loaches into the water with one hand, while swiftly covering with the lid with the other hand. When the loaches stop moving, rinse off the surface mucus and remove the internal organs. Use kitchen paper to absorb the surface moisture.
2
Add an appropriate amount of oil to a non-stick pan and fry the loach until both sides are golden brown.
3
12 small pieces of frozen tofu, 1 shiitake mushroom sliced, 3 small slices of ginger, 5 Sichuan peppercorns, an appropriate amount of dried chili, pepper powder, and salt to taste.
4
Add 600 grams of water to the cast iron pot and bring it to a boil.
5
Add the frozen tofu along with ginger slices, chili, and Sichuan peppercorns. If the taste of ginger, chili, or Sichuan peppercorns is too strong, you can reduce the amount or remove them halfway through.
6
After the water boils, pour in the loaches, add an appropriate amount of pepper and 1g of sugar to enhance the flavor.
7
Cover with the lid and simmer over low heat for about 7 minutes.
8
Add in the mushroom slices and season with an appropriate amount of salt.
9
Turn off the heat and sprinkle with chopped green onions.