material

Monopterus albus, carved wine, ginger slices, vegetables, peanut oil, dried pepper, pepper.

working methods

1. Boneless Monopterus albus cut into sections and washed.

2. Put water in the pot, carve wine and cook ginger slices. Put an appropriate amount of eel slices in the pot every time and burn them until they are broken.

3. Immediately put the selected eel slices into ice water.

4. After blanching, pick up the eel slices and put them in the basin with vegetables.

5. Add coriander, burn half a catty of cooked peanut oil in a hot pot, and add red pepper and pepper when the oil temperature is 60%.

6. Pour the oil into the basin. When eating, rinse the eel slices at the bottom of the basin to remove the salty taste, and then serve.

Second, the practice of Taishan eel rice

material

Ingredients: eel 1 kg, half a catty of Jiang Mo, 5g of coriander powder, 30g of onion, 4 liang of Thai fragrant rice, 3 liang of Northeast rice and 30g of peanut oil.

Seasoning: appropriate amount of soy sauce, peel 10g shredded, and 5g shredded red dates.

working methods

1. After the live eel is bled, steam the whole eel with fragrant rice.

2. Take out the cooked eel meat, put it in a hot oil pan, and fry it with Jiang Mo until it is fragrant.

3. Then add the freshly cooked fragrant rice and eel and stir fry with seasoning.

3. Put the fried rice into the pot and burn it until it is slightly burnt.

4. Sprinkle some coriander and onion on the rice.

Third, the practice of cucumber eel segment

material

500g eel (except bone eel), 400g cucumber, 4 pickled peppers, 1 pickled ginger, 5 garlic, Pixian watercress (or homemade watercress), green pepper, cooking wine, soy sauce, coriander, monosodium glutamate and water starch.

working methods

1. Deal with eels when you buy them and take them home to wash your blood. (Some people don't wash their blood, depending on the individual) Drain and season with cooking wine and salt.

2. Peel cucumber and cut into diagonal strips, pickle pepper and cut into sections, dice ginger, 1 garlic and cut into 4 teeth.

3. Stir-fry watercress, ginger, garlic, pepper, pickled pepper and soy sauce in a hot oil pan, then stir-fry eel segments in cooking wine, add water and simmer for 6 minutes, and then simmer cucumber until it is broken. It's best not to cover it when simmering. Covered cucumbers will turn yellow. Put monosodium glutamate and coriander in the pot.

4. You can also pour some hot oil to make the dish shiny.

Fourth, the practice of green pepper eel section

material

500g eel, green pepper 100g, pickled ginger 1, 3 pickled peppers, 8 garlic cloves, Pixian watercress, pepper, soy sauce, cooking wine, monosodium glutamate and vinegar.

working methods

1. Wash eels outside and take them home for cleaning. Some people who eat eels don't wash their blood. I am not used to it, so I am used to it. ) drain the water.

2. Wash the green peppers, obliquely cut the rolls, soak the peppers, and cut the ginger into fine particles.

3. When the eel is fried in a hot oil pan until there is no blood, add cooking wine, pickled ginger, pickled pepper, pepper, watercress, garlic cloves and soy sauce to fry until fragrant, add less water, stew the eel until it is cooked, and then add green pepper to burn it 1 min. Can't cover the pot. ) Finally, put monosodium glutamate, a little vinegar and a little ticks.