Ingredients: 500g eel.

Seasoning: 50g water, 25g soy sauce, 25g sugar, cooking wine 15g, rice vinegar 15g, minced garlic 10g, starch 10g and sesame oil 10g.

Production process:

1. Slaughter the eel, remove its internal organs by laparotomy, remove its spine, cut off its head and tail, wash the fish, spread the skin of the fish face down on the chopping board, arrange it with a virtual knife (the depth of the knife is about 65438+ 0/4 of the thickness of the fish, don't cut it off), then cut it into diamond-shaped pieces, marinate it with salt and yellow wine for a while, and add crispy paste (flour and raw rice wine).

After the fish is washed, put it face down on the chopping block, as shown in the figure.

2. Sauce mixing: put water, soy sauce, sugar, cooking wine, rice vinegar and minced garlic into a small bowl and stir together, then add starch and stir well.

3. Heat the pan to 60% heat with wide oil, soak the eel slices in the fire for 3 minutes until the skin crusts, and take them out with a colander; When the oil temperature rises to 70%, pour it into the pot and fry it again until the surface is golden and crisp. Take out the control oil and put it on the plate.

4. Leave 25 grams of base oil in the pot and heat it to 70%. Pour into the sauce prepared in advance, stir quickly, and burn for about 10 second until it bubbles and becomes sticky. Pour the sesame oil out of the pot and pour it on the eel slices.

Production key:

When making crispy paste, the best ratio of flour to raw flour is 6∶4, and the amount of clear water is equal to the total amount of flour and raw flour while stirring. The prepared paste is sticky, can be attached to chopsticks evenly and smoothly, and has no protrusion on the surface, reaching the best consistency.