How to Cook Bridge Trout Video

Cross the Bridge Loach The ingredients: 1 live loach, water bamboo shoots (a specialty from Yunnan, can use winter bamboo shoots or spring bamboo shoots instead) 60g,winter bamboo shoot or spring bamboo shoot, asparagus 60g, ham slices and salted pork slices each 50g, ham powder 30g.asparagus 60g,salted pork slice6g of salt,MSG 4g, 500g water, 20g cornstarch, 10g egg white, 15g salad oil.

How to make Cross the Bridge Loach:

1. Clean the loach, remove scales and gut it from the belly side, cut off head and tail, and split the fish meat along the spine. Turn over the removed fish meat and tear off the flesh starting from one end.fish skin for later use;Slice the fish meat into 1 cm thick double-thin slices, marinate with 4g salt, 2g MSG, cornstarch, and egg white for 15 minutes.

2. Blanch water bamboo shoots, asparagus, and ham slices in boiling water for 1 minute each, then place them along with the salted pork slices on a plate to form a bridge shape;the marinated loach slices should be topped with ham powder around the edge of the dish.

3. Put head, bones, and skin into a pot heated to six-tenths hot and fry for 2 minutes before adding water to bring it to a boil; then simmer for 25 minutes until the broth becomes white. Strain the broth, season with remaining MSG and salt, and pour into a teapot-style cooking container. Serve with the plate containing the raw loach slices on the side. When ready to eat, place the raw loach slices in the teapot (place some lit alcohol burner at the bottom of the pot) and cook until the fish meat turns white. Learn to Cook