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What are the practices of dry-frying eel

Xiaoao2

2115-18-23 14: 37: 38

Dry-frying method of maotai-flavor loach

Dry-frying method of maotai-flavor loach spicy raw material: loach.

21g of douchi, 11g of chili oil, 5g of salt, 5g of chicken essence, 11g of unsalted butter and 211g of bone soup.

Sauce-flavor loach dry pot method-complete works of dry pot method

Sauce-flavor loach dry pot method:

1. Slice loach, scoop it up with boiling water for 21 seconds, clean it, and then put it in 31% hot oil for 21 seconds.

2. Remove the oil from the pan, stir-fry until fragrant, add pepper, douchi, bone soup, loach, salt, chicken essence and fried garlic, boil for 2 minutes until cooked, and then add shallots.

3. Put the unsalted butter in a spicy griddle, spread the shallots in the spicy griddle, pour the dishes on it, and pour Chili oil on the fire to serve.

Tips for cooking the sauce-flavored loach in a spicy griddle: As the food is served in a spicy griddle, it should be heated again, so it is not necessary for the loach to be blanched in water and automobile oil for too long, otherwise it will get old.

That's how this spicy dry-pan eel is made. Do you think it's very simple? If you can dry it yourself, it's a lot more convenient for you to enjoy special food in your daily life. If you can eat the spicy dry-pan loach yourself, you don't have to rush to the restaurant to eat it. We all know that the price of a spicy dry-pan loach in a restaurant is relatively high, but the spicy dry-pan loach in the restaurant is not as nutritious as it is.