The eel is a very big and quite delicious a big dish, the eel on the market there are two kinds of eel, one is a chopstick thick small eel, there is a kind of finger thick big eel, small eel suitable for frying eat, and braised eel also have to be the choice of finger thick big eel.

The biggest difficulty in doing braised eel is to deal with eel, but the good thing is that now you can buy eel and let the eel sellers to deal with eel cleanly, which saves a lot of things, dealing with eel is a hard work is also a technical work.

With clippers on the big eel head line head, and then scissors will be big eel abdomen cut open to remove the viscera, the following is a difficult action, the eel bones as far as possible intact out of the eel bones, eel bones do not throw this is very very good thing, eel bone soup is a very good nutrients for the children to grow up. Remove the bones of the eel and then cut into five or six centimeters of fish section. Some people don't like to bone eels because the eel segments are soft after being boned. I recommend boning the eel, why? Because the eel segment after the bone to eat up unimpeded, eel bone can also do a separate soup, which is a fish two eat ingredients and nutrition are not wasted.

To braised eel to do delicious, it is best to use lard to do, in addition to prepare more garlic cloves, pepper and balsamic vinegar is also indispensable. Prepare green onion, ginger, cooking wine and salt, and marinate the cleaned eel segments for ten minutes or so.

Marinated eel section of the pot to boil to break the raw fish out of the side of the spare, the pan hot lard and canola oil mixed hot, down into the garlic cloves fried fried, and then into the onion section and ginger stir fry, like to eat spicy can then put hot pepper and dried chili pepper stir fry, you can also be a little less consuming oil, the head of these materials after the stir fry can be poured into the water, and then the water boiled after the pot of ingredients stirred evenly, into the boil! The eel is not a good eel, but it is a good eel. The first thing you need to do is to put a little bit of sugar in the pot and let it simmer for about 15 minutes.

Dripping a little balsamic vinegar can turn off the fire, turn off the fire put a little chicken essence and MSG to taste, and then sprinkle a little white pepper, dripping a few drops of sesame oil, out of the pot pot sprinkle a little parsley section can be on the table to eat.