Ingredients:
5g of Monopterus albus, 5g of ginger, 5g of shallot, 1g of onion, 5g of leek, half of red pepper, 15g of ginger and 15g of garlic.
Seasoning:
1. Bowl juice: 25g of sugar, 3g of salt, 1g of soy sauce, 8g of soy sauce, 3g of mature vinegar, 1g of cooking wine, 3g of white pepper, 1g of chicken essence and 5g of powdered water.
2. 3g rapeseed oil, 15g lard, 1g salt, 15g vinegar, 15g cooking wine and 5g stock.
Practice:
1. Add a proper amount of water to the pot on fire;
2. Put ginger slices and shallots into the pot;
3. Add 5g of salt, 1g of vinegar and 1g of cooking wine;
4. After the water is boiled, quickly pour the long fish into the pot;
5. Cover the lid, keep it away from the fire, and keep it stuffy for about one minute;
6. Take out the long fish, cool it and wash it, and remove the onion and ginger;
7. Slice the long fish into silk;
8. remove the intestines of the long fish;
9. Clean with clear water;
1. Cut the long fish line from the middle;
11. Shred the onion and put it in the bottom of the casserole;
12. Cut the leek into sections;
13. shred the red pepper;
14. Chop 1g of ginger and 15g of garlic;
15. Mix seasoning 1. Bowl of juice evenly;
16. Pour a proper amount of broth into the pot on fire;
17. Put the long fish shreds into the pot, soak them, take them out and dry them;
18. Add 3 grams of rapeseed oil and 15 grams of lard when the pot is hot;
19. Put the garlic and ginger rice into the pot and fry until fragrant;
2. First, put the long fish shreds into the pot;
21. Add leek and shredded red pepper into the pot;
22. Pour the prepared bowl juice into the pot;
23. Turn on the fire and stir fry quickly and evenly.
24. Put it in a hot casserole with shredded onion
25. Serve quickly and eat it while it is hot.
▲ Chef's tip:
1. The long fish is alias Monopterus albus, and the long fish is a dialect of Jianghuai dialect in Jiangsu.
2. When scalding long fish, the purpose of adding salt is: to make the fish meat firm and not easy to rot; The purpose of adding vinegar and cooking wine is to remove fishy smell.
3. when scalding the long fish, the time should not be too long, until the long fish is connected end to end, just open it.
4. The bones of the long fish are triangular. When rowing the long fish, the meat on the belly of the long fish should be rowed off first. Then cut off the meat from the two right angles of the long fish. In the process of rowing, the middle finger and ring finger fix the long fish, and the blade is close to the fish bone.
5. casserole with shredded onion, drenched with a little bright oil and preheated in advance.
6. Long fish is rich in nutrition and tender in taste, which is suitable for all ages.