After growing up, I haven't seen this kind of eel digging a hole for many years. There are some small holes in the mud surface of the rice field. People who often dig eel can tell which hole has eel at a glance. Generally speaking, they can catch Monopterus albus by putting their hands into the mud in the hole. At present, Monopterus albus is mostly farmed artificially. Because of its rich nutrition and delicate taste, it has gradually become a very popular food raw material. The price has been on the high side, generally tens of yuan a catty. In my hometown, I like to make eel with pickled peppers and ginger. This eel is sour and delicious. In addition to this kind of self-made eel with hot and sour taste, there is also a method of dry frying eel. Spicy dry taste is another flavor, and it is also very delicious. Let me watch it together.
Dry fried eel material: eel seasoning: salt, sugar, monosodium glutamate, cooking wine, pepper, green pepper, dried pepper, dried pepper, cumin powder, white sesame, onion, ginger and garlic.
Production method:
1 After the eel was slaughtered, its head and internal organs were cut off. After cleaning, cut a flower knife on the back, and then slaughter the eel into sections.
2. Add salt, onion, ginger, pepper and cooking wine to the eel festival and marinate for about 20 minutes.
3. Wash and slice onions, ginger and garlic. Wash the green pepper and cut it into hob. Cut the dried pepper into small pieces. After the eel festival, choose onion and ginger.
4. Add some rapeseed oil to the pot. When the oil is cooked, put it in the eel festival. Stir the water in the eel festival in the fire, dry it and smell it, then take out the oil that controls the eel festival.
5. Leave the base oil in the pot, add the onion, ginger and garlic in a low heat, stir fry slightly, add the dried Chili festival and dried Chili, add the green pepper, stir fry until fragrant, add the eel festival, stir fry for a while, add salt, sugar and monosodium glutamate to taste, then pour a little cooking wine from the pot, sprinkle a little cumin powder and cooked white sesame seeds, stir fry evenly, and then take out the pot. Dry fried Monopterus albus, spicy and delicious. Monopterus albus is a bit chewy and a bit spicy in the strong aroma. This is really a good Sichuan dish.
The answer to the question of dry-fried Monopterus albus;
1 Why do we need a cutting knife after the eel is slaughtered? A: The meat on the back of Monopterus albus is thicker. When frying eel, cut the knife and quickly dry eel to make it crisp and delicious. In the later stage of frying, Monopterus albus with cutting knife can also absorb the flavor of seasoning more easily, making dry fried Monopterus albus dry, fragrant and delicious.
2. Since it is dry fried, why do you want to add green peppers? A: You don't need green peppers for dry cooking, but now you should pay attention to the color of the dishes. In order to improve the aesthetic feeling of dishes, add a little green pepper color to match. Green peppers and dried peppers are red and green, which are more gorgeous and charming. In addition, adding green pepper and a little spicy dry incense makes the dishes more delicious, so it is a good way to add green pepper to the dry-fried eel.