Ingredients: shredded eel and dried bean curd.

Ingredients: soy sauce, sugar, monosodium glutamate, sesame oil. Vegetable oil.

Practice: Boil the dried bean curd in water for a few minutes, take it out to dry and cut it into shreds.

Heat the oil in the wok to 80%, fry the eel until it floats, remove the oil and put in dried silk.

Pour soy sauce, sugar, monosodium glutamate, sesame oil and other seasonings on it, and add minced garlic if you like garlic.

Spicy shredded eel

Ingredients: shredded eel

Ingredients: Shaoxing wine, soy sauce, refined salt, pepper noodles, pepper noodles, monosodium glutamate, sugar, onion, ginger, sesame oil and vegetable oil.

Practice: soak the shredded eel in Shaoxing wine, soy sauce, refined salt, onion and ginger for pickling. Stir-fry the water with 70% hot oil and put it into the pot.

Add water, soy sauce and white sugar to a wok, bring to a boil, add shredded eel, collect juice, add pepper noodles, pepper noodles and monosodium glutamate, pour sesame oil, and take out the pan and plate.

Sliced eel with vermicelli (microwave oven)

Ingredients: eel slices, vermicelli and coriander.

Ingredients: Shaoxing wine, soy sauce, refined salt, pepper noodles, sugar, onion, ginger, sesame oil and vegetable oil.

Practice: Wash, soak and drain the vermicelli. Add the slices of Monopterus albus into soy sauce, mix well, put them in the oil bubble in the vessel, and then take out the drained oil. Put the sliced onion and ginger into a vessel, and stir-fry with vegetable oil. Add a little salt, sugar, pepper, Shaoxing wine and sesame oil to taste. Then add fans. And eel slices in oil. The fire in the microwave oven is boiling. Add the washed coriander.

Fried eel Silk (Microwave)

Ingredients: shredded eel

Ingredients: chopped green onion, Jiang Mo, Shaoxing wine, refined salt, sugar, monosodium glutamate, starch, pepper and vegetable oil.

Practice: Mix a tablespoon of Shaoxing wine, refined salt, sugar, monosodium glutamate, starch and shredded eel, and marinate for 10 minute. Then put the shredded eel into a vessel, add Shaoxing wine and vegetable oil, cover it, and stir fry for 3 minutes. Then pour in oil and add onion, ginger and pepper.

Fried eel sauce

Ingredients: shredded eel

Ingredients: chopped green onion, Jiang Mo, Shaoxing wine, refined salt, sugar, monosodium glutamate, pepper, soy sauce, sesame oil, white soup, wet starch and vegetable oil.

Practice: Heat the wok, add vegetable oil to 80% heat, push in the eel shreds, and stir fry until the ends of the eel shreds are slightly tilted.

Add Shaoxing wine, salt, sugar, monosodium glutamate, soy sauce and minced onion and ginger, and stir-fry until the color is the best. Add a little white soup, cover and simmer for one minute, then simmer over high heat, pour in wet starch and bring to a boil. Sprinkle with sesame oil and pepper.

Shredded eel with onion

750g thick eel middle finger, cut along both sides of eel spine with a knife, cut fish bones once or twice, remove head and tail viscera, wash and shred, add a small amount of refined salt, egg white, ginger juice and raw flour, mix well, then pour in a little sesame oil and mix well for later use. Sesame oil can add flavor and make the fishing line slide easily. Pour 25g of peanut oil into the wok, heat it to 70%, stir-fry bean sprouts 150g, add salt, yellow wine, mushroom essence and a little white soup, and then take it out of the wok and plate it. Pour 50 grams of cooked lard into a wok, and when it is 50% hot, add the onion. After the onion smells fragrant, add the shredded fish and keep turning the pot, which is brisk to avoid the shredded fish from sticking to the pot. Then, push the bean sprouts evenly and pour them out Features: the fish shreds are bright, scattered and complete, with onion fragrance and cool and bluish white.

Braised eel rolls in red oil

Four big eels (about 200g each), the head and tail of eels are nailed on the chopping board, the back of the knife is boned, the viscera and head and tail are removed, washed and cut into inches and a half for use. In a wok, heat 500g salad oil to 80% heat, turn out the skin, shrink the meat and control the oil. Leave a little eel roll, clear soup, a little shredded ham and shredded bamboo shoots in the original pot. After boiling, add appropriate amount of salt, chicken essence, garlic, sugar, Shaoxing wine, onion and ginger juice. After eating, beat the raw flour and pour it into a thin plate. Pour 50g of red oil and mix well. Features: ruddy dishes and spicy meat; The eel is cut from the back and cut into an inch and a half. After frying, the skin turns over and the meat looks like a round roll, hence the name red oil eel roll.