A couple of days ago, I read news about winter treat. According to the news, a bowl of hot soup in a frigid winter day is the most satisfying choice.

In China, soup exerts a substantial part in everyday health cultivation, especially in the course of winter and spring time. People usually use animal ingredient, such as beef bone or entire chicken, to provide rich protein and add aroma to the dishes.

In this blog, I will introduce you a kind of soup of my hometown, loach in casserole.

Loach in casserole is a kind of tranditional food of Bai nationality. As is known to us, Erhai Lake is the mother of Bai's. And a part of Bai people used to fish for a living. To some extent, they're good at fishing. At the same time, they find some ways to cook the fish and other ingredients of Erhai Lake. For the reason that Bai people like to cook and eat something spicy and sour, and can also fortify them against the cold as well as whetting their appetite, loach in casserole appears. Before cooking, rinsing and draining the ingredients are vital steps. Absolutely we have to prepare a soup pot with enough cold water and boil it. Finished the steps mentioned, we're supposed to add some ginger and cooking wine. About 5 minutes later, we're allowed to put the loach into the pot, and turn to low heat. After that we should wait about 30 minutes. (The process is also so important that we ought to check it from time to time.) When its color turns into milky white, that's not a final sign. At that time we can add salt and spice according to our preference, and can also add some fresh seasonal vegetables into it. After that, a hot, delicious loach soup is completed.

It seems like not extremely difficult, right?How about to try it by yourself at free time?By the way, I have to admit that my grandmother is really good at cooking loach in casserole. And I miss it very much.

Withered leaves fall, heavy homesickness raise. Do you remember any kind of winter treat of your hometown?