Steps of eel vermicelli pot
1
A catty of fresh eel, please be slaughtered by the fish stall master. Pour in a little dry flour, knead for a few minutes, and then wash with water.
2
Boil a pot of water at about 80 degrees, and pour the washed eel into the pot.
three
After scalding for 3 minutes, the fundamentals will turn white.
four
Take it out and soak it in cold water. Cut it into eel strips with a knife or toothpick.
five
Ingredients: wild pepper, pickled pepper, Sichuan hot sauce, ginger, garlic and onion.
six
Longkou vermicelli (mung bean vermicelli) is soaked in warm water until soft.
seven
Pour an appropriate amount of cooking oil into the pot, and when it is heated to 30%, first pour Sichuan-style spicy sauce and stir-fry it slightly.
eight
Slice garlic, mince ginger, dice pickled peppers and shallots, and pour into the pot.
nine
A small fire stirred the fragrance slowly.
10
Pour in the scalded eel strips.
1 1
Pour in the wild pepper and stir-fry for one minute.
12
Add boiling water, fresh soup is best, and submerge eel strips.
13
After boiling, add the soaked vermicelli.
14
Sauce: Mix half a spoonful of salt, one spoonful of soy sauce, two spoonfuls of vinegar, one spoonful of pepper oil, two spoonfuls of red oil and half a spoonful of monosodium glutamate to make a hot and sour sauce.
15
Pour into the pot.
16
Boil for 1 or 2 minutes, then turn off the heat.
17
A spicy, sour, delicious and smooth Sichuan-style eel vermicelli pot is served.
skill
1. There will be a lot of mucus and blood on the surface of fresh eels. How can I clean it? I learned it from the washing method of pork belly. First pour some dry flour, knead it for a few minutes, then wash it with clear water several times, and the mucus will be cleaned up.
2. When choosing materials, some people like to use sweet potato powder. Personally, I think sweet potato powder will be soft if cooked for a long time, so it is best to choose Longkou vermicelli, which is made of mung bean powder and has a slightly strong taste and is not easy to paste.
3. The eel is boiled in warm water of about 80 degrees, and then cut into shredded eel with a knife, which tastes smoother than raw shredded eel.
4, this dish is delicious, taste is the key! The successful eel vermicelli pot is a typical "hot and sour taste". But it is not simple acid and spicy, but a mellow and delicious compound acid and spicy taste. On the basis of vinegar and red oil, I added pepper oil, Sichuan-style hot sauce (which can also be replaced by Pixian bean paste) and wild pepper to compound, forming a sour, spicy and fresh mellow taste.
5. The simmering time of eel section should not be too long, and it can be broken.
6. Eel tastes delicious because it contains more histidine, and the histidine in the body of eel will be converted into toxic substances after death, so if you want to eat eel, you must kill it now and cook it now.