"The Jianghuai region is rich in eels, which are tender, delicious and nutritious. Ruudou Changyu, also known as "Ruudou eel", is the most famous dish in Huaiyang cuisine. Huai'an people This "fresh, delicious and unique" dish is favored by Chinese and foreign guests, and the famous chefs in Huai'an can make 108 delicacies using eel as raw material, which is the famous "whole eel banquet". p>

Difficulty: Side dishes (intermediate) Time: 30-45 minutes

Main ingredients

1000 grams of small eel

Accessories

100 grams of balsamic vinegar, 100 grams of cooked lard

15 grams of dark soy sauce, 25 grams of water starch

30 grams of salt, a little MSG

White pepper A little ginger slices

Shaoxing wine and garlic slices

Green onions

How to make soft-double long fish in Huaiyang cuisine

1. Remove garlic cloves and ginger, wash and slice into slices; wash green onions and tie them into green knots;

2. Add water, salt, balsamic vinegar, green onion knots, and ginger slices to the pot, and stir well Bring to a boil, quickly pour in the eel, cover the pot tightly, wait until the long fish stops moving, wait until the eel's mouth opens, add a small amount of water after the water boils, and gently push the long fish over with a spoon, and stew After about 3 minutes, take out the eel, wash it in clean water, take it out, cut it open with a bamboo knife, pinch the back meat in half, blanch it in a pot of boiling water, take it out and drain off the water. < /p>

3. Heat the wok over high heat, scoop out cooked lard, and when it is hot, add garlic slices and fry until fragrant, add eel back meat, add Shaoxing wine, monosodium glutamate, and light soy sauce. Thicken the soup with water starch, add 15 grams of balsamic vinegar, pour in 25 grams of cooked lard, turn the pot over and sprinkle with white pepper, minced garlic and chopped green onion.

Tip.

After putting the live eels into the boiling water pot, immediately cover the pot tightly to prevent the eels from escaping. If you are afraid that the eels cannot be fished well, ask the eel seller to help you fish them. Open it and remove the bones. Wash it after you get it home. You can also blanch it. Eat it while it's hot as soon as possible. There is a saying that "one hot is better than three fresh". When buying eel, you should pay attention to the eel seller. I'll help you row, so as not to use a dead eel to replace a pillar.