Braised eel
Ingredients
400g of eel, 2 heads of garlic, 10g of ginger, 10g of green onion, 2 tablespoons of white wine, 2 tablespoons of soya sauce, 3 tablespoons of Zhenjiang vinegar, 3 tablespoons of sugar, 1 teaspoon of white pepper, 2 tablespoons of oil.
Remove the viscera of the eel and wash off the mucus on the eel with warm water, without removing the bones, and cut it into inches and set aside.
Slice the scallions into small pieces; wash and slice the ginger and garlic.
Heat the oil in the frying pan to 80% hot, put ginger, garlic, scallion segments stir fry flavor, pour into the eel segments, add white wine, soy sauce, Zhenjiang vinegar, sugar stir fry for 3 minutes, pour boiling water, water over the eel, cover the lid of the pot and change to a small fire stew for 30 minutes.
After 30 minutes, collect the soup over high heat, sprinkle white pepper on the soup and garnish with some chopped scallions.
Tips:
Washing eel with hotter water is easier to remove the mucus on the eel, but it should not be too hot, otherwise it will burn off the skin on the eel.
Dry Stir-Fry Eel Slices
Materials
300g of eel 5 slices of pickled ginger 75g of celery 1 scallion 3 cloves of garlic 3 dried chili peppers 500g of cooking oil (consumed 50g) 3g of sesame oil 3g of soy sauce 30g of broth 30g of chili bean paste tbsp of balsamic vinegar 3g of white sugar 1.5g of monosodium glutamate 1.5g of MSG
Methods
1. Slice; garlic slices; celery cleaned, cut into sections; green onions cleaned and cut scallions;
2. pot of boiling oil, eel slices fried dry, fish up and drain the oil;
3. pot to leave a little oil, stir-frying ginger, garlic, bean paste, dried chili peppers, and then into the eel slices, celery, soy sauce, sugar, monosodium glutamate;
4. stir-frying evenly and then injected into the soup continue to cook, the broth gradually dry when adding vinegar, Sautéed with sesame oil and scallions.
Note
Spicy and fragrant, crisp and refreshing. Sprinkle pepper powder when serving, the flavor is better.