Ingredients: leek and onion

Seasoning: rapeseed oil, pepper, dried pepper, ginger, garlic, sugar, white wine, pepper noodles, pepper noodles, spiced powder, chicken essence and monosodium glutamate.

Exercise:

1, local eel, first scald the eel with boiling water to remove its mucus. In order to eat safely, it is best to gut the eel. In order to save trouble, restaurants generally don't open the eel now, so that it will naturally grow out of the pot when frying. )

2. Cut the dried pepper, ginger and garlic into powder for later use. (It's best to soak dried peppers in hot water before cutting. For one thing, it's not so dry and spicy, and for another, it won't change color when frying. )

3. Pick and wash onions and cut them into small pieces.

4. Select, wash and chop shallots.

5. Pour rapeseed oil into a hot pot, and fry eel with oil over low heat. Because the eel has removed its internal organs and will not curl naturally, it is necessary to roll up the eel one by one with chopsticks to form a panlong.

6. Fry all the eels one by one and put them on a plate.

7. Take half an eel and fry it in the oil pan, then take it out and put it on a plate.

8, leave the bottom oil in the pot, add a lot of pepper, dried pepper, ginger and garlic and stir-fry the fragrance.

9. Pour in the eels.

10, add two spoonfuls of salt, half a spoonful of sugar, one spoonful of white wine and one spoonful of spiced powder, stir well and taste.

1 1, add half a spoonful of chicken essence and monosodium glutamate, add in the onion and stir well.

12. finally, put on a plate and sprinkle with pepper noodles and chopped green onion. A plate of dry and spicy Panlong eel can be eaten!