Since dried stir-fried eel slices are a famous dish and so popular in Sichuan and Chongqing, they must have its unique taste and taste. Because eel grows in water for a long time, the meat will become very tender, and some seasonal vegetables, celery itself, are also fresh and tender representatives. The combination of the two makes the eel slices come out with relish.
Dried eel slices
Ingredients: Monopterus albus
Ingredients: garlic, celery, green onion, ginger, dried pepper.
Seasoning: soy sauce, sugar, salt and vegetable oil.
Step 1: Wash the required ingredients, take out the fresh Monopterus albus in the water, slaughter the Monopterus albus with a special tool, thoroughly clean it, then put it on a cutting board, cut the Monopterus albus into pieces, peel the garlic, cut it into small pieces, wash the celery, cut it into sections, wash the scallion, cut it into scallions, and slice the ginger.
The second step is to fry the eel: prepare a wok, add a spoonful of vegetable oil, put the cut eel into the wok after the oil is heated for six times, fry it again, and the color tends to be golden. After the meat is crisp, take it out with a tool, put it in a colander aside, control the oil to dry for later use, and don't pour the oil, then add the cut ginger, garlic and dried pepper, and stir-fry until it smells fragrant.
The third step is to enjoy it: after the fragrance flows out of the pot, add the eel that has just been fried, stir-fry it to give a strong eel fragrance, add the chopped celery, half a spoonful of soy sauce and a spoonful of sugar into the pot, stir-fry it evenly and taste it, then turn off the fire, and just take out the prepared food. You are done, and a dry stir-fried eel slice of Sichuan cuisine is ready.