Eel is rich in DHA and lecithin, and especially contains "eelin" which lowers and regulates blood sugar. It is very suitable for people who are weak, have insufficient Qi and blood, and are malnourished

Hot eel, home-style pickled pepper flavor! The eel is crispy and delicious!

Hot stir-fry, as the name suggests, stir-fry over high heat, is one of the classic techniques in Sichuan cuisine. The same series also includes hot kidney strips, hot liver slices, etc.!

1. Select eels at the market, choose a pound of thumb-sized eels, let the seller kill them, take slices, cut them into sections and wash them when you go home!

2. Prepare ingredients: 100g garlic moss, cut into sections (put together with the eel), 200g pickled peppers cut into sections, 100g pickled sanjiao cut into sections, 50g ginger, diced, green onions 20 grams of peppercorns and 10g of peppercorns (all ingredients can be put together).

3. Make a bowl of ingredients, take 20 grams of beer (cooking wine), add 5 grams of pepper, 10 grams of chicken essence and MSG, a little vinegar (to remove the fishy smell), and an appropriate amount of starch.

4. Stir-fry, use raw stir-fry! Heat the pot, add 100 grams of vegetable oil (salad oil), heat to 80% oil temperature, turn on high heat, pour in the prepared eel, stir fry quickly, pour in the bowl ingredients, and cook! Finish! (Picture 3 shows the finished dish I made, for reference)

The same goes for the popular kidney liver slices!

Attention! The stir-fry heat is very important. It should not be too old (the meat will not be crispy), and it should not be too tender (the meat will not taste good)!

Due to the strong fire, please pay attention to safety when cooking hot dishes! ! ! !

Monopterus eel is a favorite of many people in Chongqing, and there are many ways to make it, including hot, stir-fried, pickled with pepper, spicy, boiled, etc. Hot eel slices are a home-cooked dish. Sichuan cuisine, most food stalls have this dish. The taste is slightly spicy, with red peppers and hot peppers, or all hot peppers. Therefore, this dish is different in every restaurant, some are very spicy, and some are not spicy. The delicacy of eel is unparalleled among freshwater fish, and its nutritional value is also the highest among freshwater fish

Ingredients

Eel 700g

100g garlic moss

Accessories

Appropriate amount of garlic

Appropriate amount of ginger

Appropriate amount of five-spice powder

Appropriate amount of sugar

Appropriate amount of cooking wine

Appropriate amount of red pepper

Appropriate amount of chicken powder

Appropriate amount of light soy sauce

Ingredients

Appropriate amount of oil

Appropriate amount of dried Sichuan peppercorns

Appropriate amount of salt

Appropriate amount of garlic

Appropriate amount of Pixian bean paste

Steps to make hot eel slices

Take two pounds of eel, remove the intestines and bones, remove the bone spurs, cut into slices with a diagonal knife, wash off the blood, rub the eel with salt to remove the mucus on the surface Then rinse and drain the water, then add salt.

Cut the ginger into shreds, cut the garlic into small slices, and slice the red pepper.

Prepare an appropriate amount of Pixian bean paste and a handful of dried Sichuan peppercorns.

Pour more oil into the wok and heat it to 80% heat.

Add the eel slices and stir-fry until cooked. Stir-fry gently to heat evenly. The frying time does not need to be long. As soon as you see the color of the fish turning white, you can remove it and filter out the oil.

Leave the bottom oil in the wok and cook over high heat

Then stir-fry Pixian bean paste, ginger, garlic and red pepper until fragrant

Pour in the fried eels Fry the slices, add a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of light soy sauce, and half a spoonful of sugar and stir-fry for 5 minutes.

Pour in the garlic moss, stir-fry for a few times and then add a little chicken essence. It’s time to put it on the plate

Ingredients: 700 grams of eel, 100 grams of garlic moss

Accessories: half a bowl of vegetable oil, 1 spoon of salt, 1 handful of Sichuan peppercorns, 2 pieces of Pixian bean paste spoon, 4 cloves of garlic, 1 piece of ginger, 1 spoon of five-spice powder, half a spoon of sugar, 1 spoon of cooking wine, half a spoon of chicken powder, 1 spoon of light soy sauce, 1 red pepper

How to make hot eel segments:

1. Wash and debone the eel, cut it into sections with a diagonal knife, rinse and drain and set aside

2. Cut the garlic into small slices and the red pepper into slices

3. Prepare an appropriate amount of Pixian bean paste and a handful of dried Sichuan peppercorns

4. Pour oil into the wok, add eel slices and stir-fry until cooked, stir-fry gently to heat evenly, and the stir-frying time does not need to be long. Just wait until the color of the fish turns white

5. Leave oil in the wok, then add Pixian bean paste, ginger, garlic and red pepper and stir-fry until fragrant

6. Pour in Stir-fry the fried eel slices, add garlic moss, a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of light soy sauce, chicken essence, red pepper, and half a spoonful of sugar and stir-fry for 5 minutes

7. A plate of fragrant and hot eel segments is ready to be served

Hello, I am very happy to answer your question. I hope my answer will be helpful to you

Sichuan Flavor Eel is a way to eat eel, and it is rich in nutrients such as DHA and lecithin, which can help improve vision and promote the metabolism of the skin membrane. You can try to learn how to make eel.

Ingredients:

500g eel, 20g sesame oil, 20g Sichuan peppercorns, 20 chili peppers

? 15g ginger, 5 and a half garlic, 1 green onion, 1 tablespoon salt , 1 spoon of chicken essence

Method:

1. Kill the eel first and remove its internal organs, wash it and cut it into sections for later use.

2. Pour the sesame oil into the pot and bring to a boil.

3. Heat oil in a pan, add ginger, garlic and scallions and stir-fry until fragrant.

4. Then add the eel and stir-fry for a while.

5. Finally, add wine, Sichuan peppercorns, chili peppers, salt, water, etc. and cook for a while. Add sesame oil before serving. The Sichuan style hot eel tastes really good. If it is useful to you, remember to bookmark it or forward it. Thank you

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Hello, I hope you can share the recipe of hot eel. You like it.

1. Prepare materials: eel, pork belly, vegetable oil, king oyster mushroom, colored pepper, bean paste, ginger and garlic powder, sugar, cooking wine, chicken powder, light soy sauce, five-spice powder, salt, and Sichuan peppercorns.

2. Ask the store to remove the intestines and bones of the eel, clean it, cut it into diamond-shaped slices with a diagonal knife, add salt and marinate for 5 minutes.

3. Slice the pork belly, slice the king oyster mushroom, mince the ginger and garlic, and slice the colorful pepper.

4. Take a bowl of sauce, sugar, cooking wine, light soy sauce, chicken powder, five-spice powder, salt, and appropriate amount of boiled water and stir evenly.

5. Add more oil to the wok and heat it up to 80% heat. Add the eel and fry it in oil. Flip it gently to heat evenly. The time should not be too long. Remove the fish when it turns white. Control the oil, and the king oyster mushrooms and colored peppers will be overcooked in the pot.

6. Leave the bottom oil in the pot, add the pork belly and stir-fry the lard, add minced ginger and garlic, stir-fry the bean paste until it becomes red oil, add Sichuan peppercorns and stir-fry until fragrant, pour in the oiled eel and apricot abalone Stir-fry the mushrooms and colored peppers, pour in the sauce and stir-fry evenly before serving.

Tips:

1. Avoid frying the eel in the pot for a long time and the meat will become old. The eel, king oyster mushroom, and colored pepper must be over-oiled, and the same goes for the sauce. reason.

2. If you like spicy food, you can also add dried chili peppers to stir-fry until fragrant.

3. It is not recommended to add vinegar as it will affect the flavor of the eel.

Cuisine classification: Sichuan cuisine

Cooking technique: Exploding

Ingredients details: 500 grams of eel, 100 grams of celery, 20 grams of green onions, 15 grams of ginger, 15 grams of garlic, 5 grams 20 grams of cooking wine, mixed oil, 100 grams of dried chili peppers, 20 grams of dried Sichuan peppercorns, 10 grams of pickled peppers, 25 grams of soy sauce, 20 grams of pepper, 5 grams of pepper

Steps for making hot eel:

1. Add 10 grams of salt to the bone eel slices and rub them repeatedly, then wash the remaining liquid with clean water, dry the water, and cut into oblique slices; slurry the eel slices with refined salt and cooking wine; cut the green onions into sections and slice the garlic;

2. Combine refined salt, monosodium glutamate, sugar, soy sauce, water starch, and soup in a bowl to make gravy;

3. 3. Put the mixed oil in the pot and heat it to 70% When hot, put the eel in the pot, stir-fry with hot oil over high heat, add pickled pepper, dried chili pepper, Sichuan peppercorns, onion, ginger and garlic and stir-fry until fragrant, add the green vegetables and stir-fry evenly, add the gravy and sprinkle with pepper noodles. .

If you have been to Chongqing, your tongue will definitely fall in love with the taste of eel. In Sichuan, people like to eat eel very much, and they cook it in different ways, from pickled pepper to spicy to dry stir-fried eel. , so popular that almost all eighteen cooking techniques are used, no matter how you cook it, it will be delicious. The eel meat is tender and firm, and rich in nutrients. It can be said that it is loved by all ages.

There are so many ways to prepare eel, but the hot eel is the most popular among Sichuan people. You can see its shadow almost from large restaurants to food stalls. It is a very famous Sichuan home-cooked dish. .

Eel needs to be processed before cooking. To put it simply, it is to remove the head, bones and internal organs, then wash off the mucus on the eel with salt water, and cut it into slices of about 3 cm with a diagonal knife. Keep it for later use.

In addition, you need to prepare the seasonings for cooking eel. Ginger, garlic, cooking wine, and bean paste are essential seasonings. You can choose side dishes according to your preference, including cucumber and celery.

Marine the cut eel with a small amount of salt, cooking wine, and pepper. Pour an appropriate amount of oil into the pot, add the eel and fry until it changes color, remove and set aside. Clean the pot, pour oil again, add some bean paste and garlic and stir-fry until fragrant, add eel and garnishes and stir-fry together, then add a little stock, simmer for a few minutes, finally add chili pepper, the soup will thicken. Add a little sugar and the chicken essence is ready~

In fact, the method of making hot eel is not too difficult. It is a home-cooked series. When you buy the eel, you need to remove the internal organs and fish bones and clean it yourself. Mucilage is very important. Follow the steps to cook the spicy eel.