Dry-fried eel practice:
Raw materials: 500 grams of net eel, pepper 3 grams of celery yellow 125 grams of soy sauce 10 grams of garlic 10 grams of vinegar 2 grams of green onion 10 grams of Pixian county 30 grams of bean curd, ginger 15 grams of salt 2 grams of Shaoxing wine 15 grams of sesame oil 3 grams of monosodium glutamate 1 gram of cooked vegetable oil 125 grams.
Method Steps:
Belly yellow meat thick eel sliced head and tail tip, cut into 8 cm long, 0.5 cm thick eel silk; celery yellow cut 4 cm long section; frying pan on a high flame, under the cooked vegetable oil burned to eighty percent heat; into the eel silk, repeatedly stir-fried to the moisture will be dry; add Shaoxing wine, bean curd, ginger, garlic, green onions, and then stir-frying to the oil was red; into the Sichuan salt, red soy sauce, celery yellow Stir-fry well; drizzle vinegar, sesame oil, add monosodium glutamate and mix well; served on a plate, withdrawn on the pepper powder that is.