What should I do with Panlong eel in Chongqing Jianghu dishes? 1, eel should not be too big. Choose a thumb size. Soak in clear water for a few days first and change the water frequently. You can add some salt and oil to make the eel spit out the dirty things. Soak for a few days and you can start doing it. 2. First scald the eel with boiling water to remove the mucus of the eel. In order to eat safely, it is best to gut the eel.
3. Cut the dried pepper, ginger and garlic into sections for later use. 4. Pick and wash onions and cut them into small pieces. 5. Select, wash and chop shallots. 6, pour rapeseed oil into the hot pot, leek with vegetable oil, remember! Pan-fry Monopterus albus and heat 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. Welcome to read my article. We share different fresh content every day. If my article is helpful to you, please pay attention to our Baijia number. If you have valuable comments, please comment at the bottom of the article. )
7. Fry all the eels one by one and put them 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, one spoonful of spiced powder and two spoonfuls of pepper noodles, stir-fry evenly and taste. 1 1, add half a spoonful of chicken essence and monosodium glutamate, add in the onion and stir well. Finally, put the Chili noodles and chopped green onion on the plate, and a plate of dry and spicy Panlong Monopterus albus will be ready.
Jianghu cuisine is a clean folk dish, with pride in Chongqing people's bones. Jianghu dishes are characterized by freshness, aroma, hemp, spicy and strong flavor. It is not only the delicacy of the heat, but also the heroism of the rivers and lakes. The main raw materials of Monopterus albus in Panlong are Monopterus albus, leek, rapeseed oil, pepper, dried pepper, ginger, garlic, sugar, white wine, pepper noodles, pepper noodles, spiced powder, chicken essence, monosodium glutamate, sesame oil, sesame seeds, cumin and lobster sauce.