How to make braised eel

1

Buy back the live eel, first use scissors to cut a knife in the neck of the eel, do not cut, but be sure to cut among the bones.

2

Pinch the head and use scissors to cut off the tip of the mouth and cut open the mouth of the eel.

3

Cut down the center seam of the belly all the way to the bottom of the belly.

4

Scoop out the belly gut and rinse well.

5

Killed eel washed off the blood and drained into the soup pot.

6

Pour a pot of boiling water, submerge the eel, immediately cover the pot.

7

Smother the eel for 2 minutes and open the lid. Stir the eel with chopsticks for a few minutes, and the mucus on the eel will detach off automatically.

8

Add cool water, one by one to wash off the slime, and then rinse it under the faucet.

9

Cut off the eel tail slightly and cut the eel into segments and set aside.

10

Raw materials ready: eel segments, garlic peeled into garlic granules, green onions cut scallions, ginger cut ginger.

11

Pour a moderate amount of oil in the pot, oil heat first into the garlic granules fried until golden brown, then into the onion, ginger stir fry.

12

Pour in the eel segments and stir fry.

13

Add the cooking wine and stir-fry.

14

Then put soy sauce and stir-fry.

15

Add appropriate amount of water, sugar and salt, and turn the heat from high to low until the eel is crispy.

16

Sprinkle in black pepper.

17

High heat until the juice thick sauce thick, add chicken essence, drizzle a little salad oil stir fry can be.

18

Put out of the pan on the plate.