Ingredients: yellow rice 400g scallion 75g red pepper 50g garlic 50g Chili sauce 30g sweet noodle sauce 30g refined salt, ginger wine, soy sauce king, soy sauce king, pepper, oyster sauce, monosodium glutamate, starch, sesame oil, red oil and clear oil.

Method:

Slightly scalding Monopterus albus with boiling water, washing away the mucus, cutting into sections with a length of 10 cm, placing in a basin, adding refined salt, ginger wine, soy sauce king, sesame oil, monosodium glutamate, pepper, etc., uniformly mixing, and pickling 1 hour; Cut green onions into olive shapes; Cut red pepper into olive shape; Pat the garlic loose.

When the clean pot is lit, when the clear oil is burned to 70% heat, the eel is oiled. In another pot, set fire to leave the base oil, add scallion, red pepper, garlic kernel, etc. until fragrant, add Chili sauce and sweet noodle sauce, pour in Monopterus albus, stir in soy sauce king, soy sauce king, ginger wine, monosodium glutamate, pepper, oyster sauce, red oil, sesame oil, etc., and finally thicken with water starch and pour in tail oil, and serve from the pot.

Features: Monopterus albus is tender and spicy.

Production essentials:

Monopterus albus should be scalded with boiling water before washing away the mucus; Monopterus albus should be salted with seasoning first, so that the dish will have a bottom taste; When passing oil, the oil temperature should be high and the speed should be fast; Do not add water when frying.