It is good to debone the eel. The bones cannot be eaten. Raw materials of eel vermicelli

Half a catty of deboned eel and cut into sections. Apply appropriate amount of silver powder and soak in warm water. Three tablespoons of red oil (can be increased or decreased according to personal preference). Three tablespoons of vinegar. One coffee spoon of chicken essence. A small piece of ginger and three cloves of garlic, minced. Two scallions, chopped. One tablespoon of pepper oil. Just the right amount of salt.

Method

1. Heat oil in a pot until it is 40% hot, add ginger and minced garlic and stir-fry briefly, then add eel segments and stir-fry for about one minute.

2. Add the soup or water that just submerged the eel segments and bring to a boil.

3. Add vermicelli, chicken essence and salt and cook for one minute.

4. Pour in vinegar and pepper oil, mix well and pour in red oil.

5. Spread evenly, remove from the pot and serve on a plate, then sprinkle with chopped green onion and serve.

Features

Sour, spicy and refreshing, with a long taste. The dish has a unique taste and does not burn the soup. It is rated as a famous Sichuan dish.

Making Key

After putting the silver powder into the pot, cook it over low heat. The time should not be too long, otherwise it will easily burn the pot. If you don’t like spicy food, you can omit the chili oil and just add less pepper and sesame oil. It’s similar to Song’s Fish Soup from Hangzhou cuisine.