Soft pocket long fish, also known as "soft pocket eel", is a traditional famous dish in Jiangsu, belonging to one of the most famous dishes in Huaiyang Cuisine. Huai'an people treat Chinese and foreign guests like this "tender and delicious unique" dish, so that guests can taste and praise. The efficacy of the dish is to tonify the deficiency and nourish the body conditioning, qi and blood double tonic conditioning, malnutrition conditioning, postpartum recovery conditioning. According to "The Classic of Mountains and Seas", "The water of the lake irrigation, which is full of eels." Jianghuai region is rich in eel, tender meat, flavor, nutrition, Huaian famous chef Tian Shumin father and son eel as raw materials, can make 108 kinds of dishes, that is, the famous "eel seat". The soft pocket eel is the best eel in the eel mat. The word "pocket" refers to the former surplus eel when the eel in a cloth pocket, and then through the finishing process. [1]

Soft pocket long fish, also known as soft pocket eel, is a famous Huaiyang cuisine, is a unique dish, loved by diners, then in this article I'll tell you how to make Huaiyang cuisine soft pocket long fish, how to make more delicious.

Using materials:

Eel, vinegar, white pepper, Shaoxing yellow wine, onion, ginger, garlic, salt, soy sauce, water starch.

How to make soft pocket long fish

1, add salt, vinegar, green onion and ginger in a pot of clear water, boil and pour in the eel. After the water boils again, add a small amount of water, gently push the eel to make it turn over, cover and simmer for three minutes, fish out. Wash with water, take its spine, pinch for two sections, into the pot slightly hot and then fish out, drain.

Soft pocket long fish

2, frying pan burned to seven mature, burst the garlic, add the fish, cook the Shaoxing wine, soy sauce, add water starch thickening, cooking a little vinegar, upside down (two and a half) after the pot to plate, sprinkle a little white pepper, can be.

soft pocket long fish production tips

1, not always upside down, just into the pot after upside down, will make the fish skin sticky pot, but to slightly shake the pot. When the body of the fish is covered with gravy, you can start to turn the pot.

2, upside down pot to remember the "two and a half" principle, that is, "high two, low half down" so as to ensure that the finished product taste just good.

The fried soft pockets of long fish, required to achieve "pick up with chopsticks, the two sections can be hitched together" degree, only then, can be called "soft pockets". This result, in addition to the eel is fresh enough, but also test the chef's skills.

September 10, 2018, "Chinese cuisine" was officially released, "soft pockets long fish" was named the top ten classic dishes in Jiangsu