[Braised river eel]
Ingredients: fresh eel 1, water-soaked mushroom 50g, onion 15g, garlic 20g, cooking wine 20g, white sugar 15g, soy sauce 25g, sugar color 10g, pepper 0.5g, wet starch 10g, and sesame oil 6544.
working methods
1. Slaughter the river eel, cut off the head and tail, and cut into sections. Cut the onion into pieces. Slice garlic.
2. Immerse the eel in the boiling water pot, remove the mucus, take it out and wash it with clear water.
3. Heat 40 grams of lard in the pot, stir-fry onion and garlic slices, stir-fry eel, cook cooking wine and add 500 grams of water.
4. Add soy sauce, sugar, white sugar and pepper to boil, add mushrooms, simmer until cooked, collect thick soup, thicken with wet starch, and pour in the remaining lard and sesame oil, and serve.
skill
Features: Delicious and tender.
Instructions: Eels should be operated on the head and abdomen, and the internal organs should be twisted out with chopsticks. Collect thick soup with big fire.