Production editor
1 Wash eel, cut into narrow sections, slice onion and garlic, and shred ginger;
2. Add a spoonful of dry starch to the eel segment and grab it evenly; Heat the pan, add wide oil, heat to 70%, and fry the eel segments in the pan for about 1 min; Fry until the surface is slightly yellow, and take out the drained oil; Put the fried eel segments into a bowl and add vinegar, a little chicken soup, monosodium glutamate, salt and shredded ginger; [ 1]
3. Steam on the cage for 30 minutes; Heat another pot, pour a little oil, add onion and garlic and stir-fry until fragrant; Add chicken soup, vinegar, salt and monosodium glutamate and boil; Thicken with wet starch and pour on steamed eel. [ 1]
Tip editor
1. Eels are not easy to be cut into large pieces, narrow sections or shredded;
2. Don't fry the eel for too long, and the skin can be fished out with yellowish skin;
3. The steaming time can be shortened appropriately, but not less than 15 minutes;
You don't need too much chicken soup, just don't eat eel, so as not to cover up the delicious taste of eel.
Accessories: 30g of ham and 50g of mint.
Seasoning: salt 5g shallot 20g bean paste 30g tsaoko10g chilli oil 20g garlic (white skin) 50g sugar10g monosodium glutamate 3g sesame oil10g pepper 2g ginger10g pepper 5g pepper (red, sharp and dried) 5g lard (red, sharp and dried).
Cooking process editor
1. Cut eel into sections, add refined salt and knead well;
2. Sliced ham (cloud leg);
3. Wash the mint and put it in a plate;
4. Cut the dried pepper into small pieces;
5. Shoot the grass fruit with a knife;
6. Put the wok on high fire, inject cooked lard, heat it to 60%, fry the eel until it is 70% cooked, and control the oil content;
7. Put the wok on medium fire, inject cooked lard, burn to 100%, fry garlic cloves until yellow, and take them out;
8. Add Tsaoko, Illicium verum, Zanthoxylum bungeanum and dried capsicum in turn and stir-fry until fragrant;
9. Then add onion, ginger and Zhaotong sauce, and fry the ham until fragrant;
10. Pour the eel section, turn the pan over several times, add chicken soup, refined salt, sugar and pepper, and bake;
1 1. After boiling, add garlic cloves and simmer for 5 minutes;
12. Add monosodium glutamate, mix well, drizzle with Chili oil and sesame oil, and drizzle with mint.
Material: eel1250g,
Accessories: 75g pork ribs (pork belly),
Seasoning: 30g of yellow rice wine, 75g of soy sauce, 9g of sugar, 5g of onion, 5g of ginger, 60g of white garlic and 90g of peanut oil.
Exercise:
1. After killing the eel, gut it, wash the blood, put it on the chopping board with the back down, and cut it from the neck to the tail along the spine with a knife to separate the flesh and blood;
2. Cut off the neck bone, grab the fish head and chop off the bone, then cut off the fish head, cut it into 6 cm long oblique pieces, wash it, and absorb the water with a clean cloth;
3. Cut the pork into pieces for later use;
4. Slice ginger and cut green onions;
5. Heat the wok with high fire, add peanut oil, when it is 80% hot, add eel pieces, fry until golden brown, and take them out with a colander;
6. Put eel pieces, meat slices, ginger slices, onion slices and soy sauce into a casserole, scoop in meat soup (1000g), add yellow wine, bring to a boil with strong fire, add soft sugar, cover the pot, and simmer until eel meat is crisp and rotten;
7. Heat the wok with high fire, add peanut oil, heat it to 50%, add garlic cloves, stir-fry until fragrant, and pour into the casserole.