Ingredients: 300g eel

Accessories: 10g magnolia slices 10g carrot 10g rapeseed

Seasoning: 25g soy sauce 10g white sugar 8 Grams of Sichuan peppercorns, 5 grams of rice wine, 5 grams of MSG, 1 gram of green onions, 15 grams of ginger, 5 grams of garlic, 5 grams of starch (peas), 30 grams of lard (refined), 50 grams of appropriate amount of each

Recipe for braised eel:

1. Chop the eel into 1-inch and 5-inch pieces. Cut the magnolia slices and carrots into 8-inch long, 4-inch wide, and 5-centimeter-thick slices. Cut the wide ones into eight-inch-long pieces. . Cut onion, ginger and garlic into mince; add water to pepper to make pepper water; add starch to water to make gravy and set aside.

2. Pour oil into a spoon. When it is 80% hot, add eel segments and fry until they turn red. Pour into a colander.

3. Put the base oil in a spoon, simmer the pot with onion, ginger and garlic, add the soup, add soy sauce, sugar, vinegar, Shaoxing wine, pepper water, MSG, magnolia slices, carrots and eel segments, wait for the soup After boiling, simmer over slow fire, take out the fish segments and put them on a plate, put the rapeseed into a spoon, thicken it with wet starch, drizzle with oil, and pour it on the fish segments.

For more information about braised eel, see Mint.com Food Library/shiwu/hongshaoshanyu