First, in step 1, we need to choose the right eel. If you want to make this dish well, you should generally choose a slender live eel.
The next step is to remove the fishy smell. We can add a proper amount of water to the pot, and then add some onion slices, salted ginger slices and vinegar water. After cooking, we will put the processed eels in, and at the same time, we will keep going through the eel list in the factory. When we find the eel's body slowly curled up, we will turn off the torch and take it out and put it in warm water for later use.
Step three, get the meat back. We can cut the side of the eel with a knife, and then cut the belly of the eel, so that all the back meat of the eel can be removed along the spine of the eel.
Step four, stir the juice of thicken by yourself. Find a clean container, put soy sauce, sugar, soy sauce, vinegar, pepper, yellow wine and raw starch into it, and stir well for later use.
Step five, start cooking this dish. Put some oil in the pot, preferably lard. Wait until the lard smokes, put the prepared garlic slices and ginger in, stir-fry the fragrance, and quickly pour in the tenderloin. Then stir-fry quickly on the fire for a few times, pour out all the thicken juice prepared before and continue to stir-fry. Then we need to add some balsamic vinegar and sesame oil to it, stir it evenly, and then sprinkle some shallots.
Generally speaking, the method of this dish is not particularly complicated, and it is very popular and is a very classic dish in Huaiyang cuisine. Because the meat of Monopterus albus is still tender, this dish is also very popular, and everyone can try to cook it at home.