Eel 1 strip, about 1500g.

Raw flour 1 package

Pork belly 300 grams

Seven or eight mushrooms

A dozen garlic cloves, a little more will do.

Ginger amount

A pepper

Banpian Chaoshan pickles

Two tablespoons of salt.

3.4 tablespoons soy sauce

A small amount of chicken essence

braised Congo eel

Wash and drain the eel for later use. Note: When buying eel, the store will first treat the sticky noodles of the fish and cut them into pieces.

Soak the mushrooms first. Wash pork belly, ginger, garlic, pepper and pickles first, and cut them into sections for later use.

Pour a lot of oil into the pot and heat it on high fire.

The drained eel is evenly wrapped with a little salt and a packet of raw flour (the smallest one bought in the supermarket).

When the oil temperature is hot, put the fish down and fry it. At this time, the fire is set to medium. When one side of the fish changes color slightly, you can turn over and fry the other side. It depends on the live production. In short, each piece can be picked up when it is fried to golden brown.

After the fish is fried, pour out the excess oil and leave a little oil in the pot. Add pork belly, first refine a little oil, then add garlic, ginger, pepper, mushrooms and pickles, stir-fry to taste.

At this time, add the fried fish, stir well, add salt and soy sauce (the salt will be higher here, but this dish must be salty to taste)

Continue to stir fry, add appropriate amount of water, cover and stew for about 10 to 15 minutes.

Add chicken essence.

Observe that the juice in the pot is almost collected, and turn off the fire when there is a small amount of oil. You can't cook it too dry here, or the fish will be too hard.

Take out the pot and put it on the plate.