It is very interesting for the Bu family to catch Monopterus albus. Just after harvesting the early rice, I turned over the fields to build a ridge. Every night, fat and strong eels emerged from the soil and lay on it to rest. At this time, the young people of the Bu family tied eel baskets around their waists, held torches and held bamboo tongs to catch eel. Some experts in eel catching can catch seven or eight pounds a night. When I got home, I put it into the mother fire in the fireplace, and the living Huangshan Mountain turned into a circle-like eel roll. Then the eel is strung on a bamboo pole, and it becomes the first choice for meat dishes on holidays or at home.
raw material
main ingredient: 5g of dried eel.
seasoning: 7 grams of refined salt, 1 grams of ginger and dried pepper, 3 grams of garlic, mint and pepper, 1 gram of monosodium glutamate and 5 grams of cooked rapeseed oil.
preparation method
soak dried Monopterus albus in warm water for 1 hour, soften, wash and cut into sections. Cut the dried Chili into sections. Peel ginger and garlic, wash, shred ginger and slice garlic. Wash mint.
the wok is lit, and oil is injected when it is hot. When it is 3% hot, stir-fry the eel and take it out. Stir-fry shredded ginger, garlic slices, pepper segments and prickly ash in the pan. When they are fragrant, pour in eel and stir-fry, add salt and monosodium glutamate, take the pan and serve with mint.
operation essentials
after the eel is soaked in warm water, it is necessary to wash the mud and dust and remove the intestines. Master the heat when frying. Zanthoxylum bungeanum should use new pepper.