Chueotang

Place fresh loaches in a large pot with 5g of salt and enough water to cover. Let them sit for 30 minutes to purge impurities, then rinse thoroughly under cold running water until clean. This process helps remove slime.

In a large pot, add the cleaned fresh loaches and 2000g of water. Bring to a boil, then reduce heat and simmer for 60 minutes until the loaches are very tender and their bones are soft.

Carefully remove the cooked fresh loaches from the broth using a slotted spoon. Reserve the cooking water. Pass the cooked fresh loaches through a fine-mesh sieve or food mill to separate the flesh from the bones and skin, pushing all the soft parts through. Discard any remaining bones and skin.