Braised eel is a traditional home-cooked dish of Han nationality. The main ingredient is eel, and the auxiliary materials are garlic, watercress, refined salt, soy sauce, onion and ginger slices. The taste is salty and fresh, and the technique is roasting, which is moderately difficult. The practice varies slightly from place to place.

Chinese name

braised Congo eel

major constituent

Eel, garlic, bean paste

classify

Sichuan cuisine

Someone's taste

Xianxian

craftsmanship

burn

quick

navigate by water/air

Practice cooking methods

Cuisine characteristics

Ingredients: 500g eel slices, 75g garlic, 40g Pixian watercress, 2g refined salt, soy sauce 1 5g, onion10g, ginger10g, monosodium glutamate1g, and water bean powder1g.

Making method of braised Monopterus albus:

1. Wash the eel and cut it into 6 cm long sections. Peel garlic, wash it, and cook (or steam) it in a cold water pot for later use. Chop the watercress.

2. Increase the fire in the wok, add oil to 70% heat, add eel and stir-fry until raw, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until soft and cooked. Add monosodium glutamate and water bean powder to the pot and serve.

Operation essentials of braised Monopterus albus:

1, the length of fresh segments is the same, stir-fried raw beans and watercress must be cooked before adding fresh soup.

2. The single garlic is preheated first, which can shorten the cooking time and increase the flavor of the dishes.

working methods

material

Ingredients: 300g eel.

Accessories: magnolia slice 10g, carrot 10g, rape 10g.

Seasoning: soy sauce 25g, vinegar 10g, sugar 8g, pepper 5g, yellow wine 5g, monosodium glutamate 1g, onion 15g, ginger 5g, garlic 5g (white skin), starch (pea) 30g and lard 50g (refined).

trait

The color is reddish brown, the segments are neat, the meat is tender and juicy, and the taste is salty and fresh.

Cooking method

1. Chop the eel into one-inch and five-minute sections, cut the magnolia slices and carrots into eight-minute, four-minute wide and five-centimeter thick sections, and cut the rape into eight-minute sections. Chopping onion, ginger and garlic into powder; Adding water into Zanthoxylum bungeanum to make Zanthoxylum bungeanum water; Add water to starch to make thick juice.

2. Put the oil in the pot. When it is 80% hot, add the eel section and fry it until it is red. Pour it into the colander.

3. Put the base oil in the pot, stir-fry the onion, ginger and garlic, and add the soup with sauce, sugar, vinegar, Shaoxing wine, pepper water, monosodium glutamate, magnolia slices, carrots and eel segments. After the soup is boiled, simmer it with slow fire, take out the fish pieces and put them on the plate. Put the rape in the pot, thicken it with wet starch and pour it on. [ 1]