Main ingredients: net eel silk, dried tofu.

Working ingredients: soy sauce, sugar, monosodium glutamate, sesame oil. Vegetable oil.

Practice: dried tofu boiled in water for a few minutes, removed to dry, cut into shreds.

The frying pan with oil is heated to 80%, put in the eel silk frying until floating, fish out and drain the oil, put the dried silk on top.

Soy sauce, sugar, monosodium glutamate, sesame oil and other seasonings poured on it, like to eat garlic can be added to the minced garlic.

Spicy eel

Main ingredient: shredded eel

Accessories: Shaoxing wine, soy sauce, refined salt, chili pepper, pepper, monosodium glutamate, sugar, green onion, ginger, sesame oil, and vegetable oil

Practice: shredded eel, with Shaoxing wine, soy sauce, salt, green onion, ginger, pickle to taste. With seventy percent of the hot oil to fry dry water, start the pan on a plate.

The frying pan add water, soy sauce, sugar, boil down into the eel silk, juice, add chili noodles, pepper, MSG, dripping into the sesame oil, start the pan on the plate.

Sliced eel with vermicelli (microwave)

Main ingredient: sliced eel, vermicelli, cilantro.

Accessories: wine, soy sauce, salt, pepper, sugar, green onions, ginger, sesame oil and vegetable oil

Practice: soften and wash the fans and drain the water. Eel slices into the soy sauce mix well into the vessel oil soak and then removed to drain the oil. Put green onion and ginger slices into a vessel and heat vegetable oil to burst incense. Season with salt, sugar, pepper, wine and sesame oil. Then put in the vermicelli. And soaked eel slices in oil. Microwave on medium heat and cook. Then add washed cilantro on it.

Stir-fried shredded eel (microwave)

Main ingredient: shredded eel

Applications: minced green onion, minced ginger, shaoxing wine, refined salt, sugar, monosodium glutamate, starch, pepper and vegetable oil.

How to make it: Mix one tbsp of wine, salt, sugar, monosodium glutamate, cornstarch and shredded eel well and marinate for 10 minutes. Then put the shredded eel into a vessel, add the shaoxing wine and vegetable oil, cover and cook on high for 3 minutes, stirring halfway. Then drizzle with oil, add chopped green onion, ginger and pepper.

Fried eel paste

Main ingredient: shredded eel

Ingredients: minced green onion, minced ginger, shaoxing wine, refined salt, sugar, monosodium glutamate, pepper, soy sauce, sesame oil, white broth, wet cornstarch and vegetable oil

Practice: frying pan is hot, put in the vegetable oil to eighty percent of the heat, push the eel threads, sautéed through the eel threads until they are slightly warped at both ends.

Add wine, salt, sugar, monosodium glutamate, soy sauce, onion and ginger stir-fried to color and taste. Add a little white soup, cover and simmer for a minute, then high heat, dripping wet starch boil. Drizzle with sesame oil, plus pepper.

Scallion eel silk

750 grams of eel in the middle finger, eel spine along the eel knife on both sides of the cut, a two-valve batch of fish bones to the head and tail of the viscera, cleaned and shredded, plus a small amount of salt, egg white, ginger, powder mixing batter firm, dripping a little sesame oil mixing to be used. (Sesame oil can enhance the aroma is also easy to fish silk slip loose). frying pan pour 25 grams of peanut oil, burned seventy percent hot, pushed into 150 grams of bean seedlings slightly stir-fried, put salt and wine mushroom essence and a little white soup, to be soft and green bean seedlings out of the pot after the plate. Wok pour 50 grams of cooked lard, fifty percent of the heat into the shallot, burst out of the onion fragrance will be put into the fish, the end of the pan continuous turning, move quickly, to avoid broken fish sticking to the pan. Subsequently, the bean sprouts into the push evenly, pour gravy that is complete. Characteristics: bright fish, stripes scattered, not broken constantly, green onion aroma subtle, green and white cool.

"Red oil eel roll 》

Large eel (each about 200 grams) four, eel head and tail nailed to the board, from the back of the spine into the knife pick bone, remove viscera and head and tail, cleaned and cut into inches and a half long section to be used. Frying pan on high heat, 500 grams of salad oil to eighty percent of the heat under the eel section fried skin shrinking meat turned out, control net oil. The original pot to stay a little oil in the fire under the eel roll, broth and a little ham and bamboo shoots, cook and put the right amount of salt and chicken essence garlic sugar wine onion and ginger juice, after the taste of cornstarch dripping thin thickening plate, pour 50 grams of red oil to push the uniform that is to become. Characteristics: dish color red, meat spicy; eel from the back of the spine, cut into inch and a half slightly long, deep-fried skin roll meat turn, shaped like a round roll, so the name of the red oil eel roll.