Generally, the eel segments sold in supermarkets are very thin meat segments, which are not suitable for cutting into segments. First fry and then burn, then sprinkle sesame seeds after sugar frying, and it makes your mouth water when you think about it. Not much to say, let's share this method of roasting eel with you: prepare eel segment food in advance: 300 grams of eel segment, ginger slices, garlic slices, appropriate amount of vegetable oil, rice wine and salt sauce. Production steps:
Step 1: The internal organs of the eel segment must be cleaned and tidy, and the black mucosa and the like inside also need to be removed. After washing, cut into even pieces, add a tablespoon of rice wine and a little salt, and marinate for five minutes. You can use a non-stick pan or a common frying pan. Put an appropriate amount of vegetable oil into the pot, boil it and add the eel segments. Continue to fry on low heat for about 3-4 minutes until the meat is slightly curled.
Step 2: after frying, drain and prepare 4 tablespoons of baking juice, and then cut appropriate ginger and garlic slices. Use a clean wok, add no oil, immediately add the cooking sauce, and then pour a small bowl of warm water. When the cooking wine boils, add ginger slices and garlic slices and fry until cooked.
Step 3: Then pour in the eel section, then turn to low heat to let the delicious roast juice fully penetrate into the eel section. If it is a small fire or a medium fire, because the thick roast juice is very easy to volatilize, it is very easy to fry the sugar color in the fire for too short a time, and the meat is tasteless and the juice is gone. After turning off the fire, skim off the ginger and garlic slices, sprinkle with sesame seeds, and the attractive eel will be cooked.