Soft Dory is one of the most popular ones, which is made of tender eel, taking its spine meat and frying it, which is tender, smooth and full of flavor.

The Origin of Soft Pocket Fish

The production of soft pocket fish requires the selection of long and thin eel, first of all, put it into boiling water, the whole was curled after fishing, take the spine of the meat cooking, the dish is tender, soft, with chopsticks in the middle of the position, the two ends of the natural vertical fall, like a child's chest, like the belly band, so that the name of the soft pocket long fish. To determine whether the soft pockets of long fish cooking is tender, chopsticks can be used to pick up, observe the two ends of the downstream after the natural contact, if the contact, that this soft pockets of long fish cooking is tender, authentic. During the Qing Dynasty, when Zuo Zongtang was stationed in Huai'an Prefecture to control flooding, he was lucky enough to discover this delicacy and recommended it as a tribute to Huai'an Prefecture, and from then on, the soft pockets of long fish became famous and widely spread.

Here is how to share the soft pocket long fish:

soft pocket long fish: tender and soft, smooth in the mouth, rich in flavor

Ingredients: eel 500g;

Seasoning: lard, green onion, ginger, garlic, soy sauce, old soy sauce, sugar, vinegar, yellow wine, salt, white pepper, starch in moderation;

Gourmet steps:

Step 1: Select eel. To make tender soft pocket long fish, the choice of eel is crucial. The general selection of the body for the slender live eel, commonly known as "pencil green", the diameter of the thickness of the pencil, the back of the bright green color;

The second step: boil to remove fishy. The first step is to add a little bit of salt, onion, ginger, and vinegar to the pot. When the water boils, add the eel, and keep turning the fish with a spatula, then turn off the heat and put it in warm water. Use a bamboo skewer or a razor blade to cut through the side of the eel, slice open the belly, and remove the spine meat along the vertebrae, without the bones, and without the head and tail;

Step 4: Mix the gravy. Take a clean bowl, put in the appropriate amount of soy sauce, soy sauce, sugar, vinegar, white pepper, salt, yellow wine and cornstarch, mix well and set aside;

Step 5: cooking dishes. The pan is hot, put the right amount of lard, smoke, add the cut garlic, stir fry garlic flavor, quickly pour into the back of the meat, stir fry a few times over high heat, pour in the sauce, continue to stir fry a few times, pour a few drops of balsamic vinegar and lard, stir fry evenly can be turned off the fire out of the pan, sprinkle with the right amount of small green onion sections.

Soft Doodle Fish

(1) Why do I need to add salt, vinegar, scallions and ginger to the boil, and turn the fish with a spatula?

Answer: There is a layer of mucus on the surface of the eel and the fishy flavor is heavy, the main component of mucus is protein and polysaccharides, in order to make the cooking of soft pockets of long fish mellow without fishy flavor, mucus must be dealt with:

1) green onion, ginger, and vinegar, you can get rid of the fishy flavor of the eel, especially the vinegar, vinegar, the vinegar smell emitted by the heat, you can cover up some of the fishy flavor;

② because eel surface mucus is mainly composed of protein, therefore, brine can destroy the mucous membrane, in addition, salt can also make eel meat become firm;

③ salt can destroy the eel surface mucus, but are adsorbed in the fish can not be dislodged, this time with a spatula to turn a few times, it can be effective in helping to go out of the mucus.

(2) How to ensure the tenderness of soft pocket long fish?

Answer: The most important feature of the dish is the tenderness of the fish, so you need to pay attention to this throughout the cooking process:

1) When boiling to remove the fishy, you must pay attention to the time of entry into the water. First of all, the pot of water boiling and then into the eel, when the water boiled again, this time must pay attention to observe the eel's form, when the eel's mouth is open, the body was curled, it is necessary to turn off the fire, if you continue to cook, the meat will become old;

② Boiled eel should be put into warm water, if you put into the cold water after fishing, the surface of the eel suddenly from the hot cool, the meat is easy to contraction of hardness, affecting the degree of tenderness!