Eel Shunde people call it "white eel", which is an export-oriented aquatic product. Roasted eel is the favorite food of Japanese and Koreans. Eels are nutritious and delicious, and they are usually steamed at banquets. This way of eating retains the original flavor of the ingredients to the maximum extent and increases the umami flavor of the ingredients.
In fact, eels eat in a variety of ways. Today, I especially recommend salted eel slices, which is a sweet and crisp dish with wine. If you learn to do it, the whole family will be very tasty!
Materials:
About 500g of white eel, 3g of white pepper, 3g of salt, 5g of pepper and salt, 20g of raw flour, onion 10, green pepper 1, 3g of soy sauce, 500g of peanut oil and 5g of cooking wine.
Production process:
1. Boil the eel to death, rub it repeatedly with salt and cornmeal, remove the surface mucus and viscera, and cut it into 1.5 cm eel slices.
2. Add salt, pepper, cooking wine and soy sauce to eel slices and mix well, then add a little peanut oil, mix well and marinate 15 minutes.
3. Remove the green pepper, cut it into small pieces, and wash the onion for later use.
4, add peanut oil to the pot, the fire is 80% hot, then pat the raw powder on both sides of the eel slices, fry in oil until golden, and control the oil to dry.
5. Pour out the oil, leave a little base oil, heat it on high fire, add green pepper and scallion, stir fry, add a little salt to make it have a bottom taste, and eat it after breaking.
6. Spread eel slices flat on green pepper and scallion, sprinkle with salt and pepper, and serve a delicious appetizer.