Features: This dish is tender and smooth, fresh and fragrant, unique flavor.

Materials: 300 grams of eel, lettuce shoots (net) 200 grams, leeks 100 grams, 25 grams of mushrooms, Chen Pi 5 grams, 25 grams of rice vermicelli, 25 grams of burnt wire.

Seasoning: 2 teaspoons of shredded ginger, 3 teaspoons of refined salt, 0.5 tablespoons each of soy sauce, shaoxing wine and wet starch, 1 teaspoon each of pepper and sesame oil, 500 grams of cooking oil.

Production:

1, the live eel in a pot with a good, put the right amount of salt in the food 10 minutes, so that the eel itself out of the gurgling gum, and then add boiling water to the pot, then cover, the eel bubble scalded to death, wash the gurgling gum with water, disemboweled to remove the intestinal filth and dirt, head and tail, and so on.

2, the cleaned eel into the pot of boiling water to cook, fishing into the cold water to cool down after split into silk (such as part of the tear can not be cut with a knife).

3, lettuce washed and cut into medium shredded with fine salt a few moments after the blanching in a pot of boiling water, fished out and drained

minutes. Rice vermicelli with warm oil dip fried cooked in the disk around.

4, bowl into the soy sauce, pepper, wet starch into a gravy.

5, frying pan on a hot fire, add cooking oil, burned to seventy percent of the heat into the ginger, then into the bamboo shoots burst through, add eel, cooking wine, adjust the gravy, stir-fry evenly after adding the right amount of cooked oil and sesame oil, out of the pan into the surroundings.