Materials
Eel, carving wine, ginger, vegetables, peanut oil, dried chili, pepper.
Working method
1. Boneless yellow eel cut into pieces and wash.
2. Boil water, carving wine and ginger in a pot. Put the right amount of eel slices in the pot at a time and keep boiling until broken.
3. Immediately put the selected eel slices into ice water.
4. After blanching, pick up the eel slices and put them into the pot with the vegetables.
5. Put in the cilantro, hot pot to boil half a catty of cooked peanut oil, oil temperature of 60% when slightly stir-fried dry red pepper and pepper.
6. Pour the oil into the pot. Eat the eel slices in the bottom of the basin to remove the salty flavor, can be eaten.
Second, Taishan eel rice
Materials
Materials: 1 catty of eel, half a catty of ginger, 5 grams of coriander powder, 30 grams of green onion, 4 taels of Thai rice, 3 taels of northeastern rice, 30 grams of peanut oil.
Seasoning:soy sauce moderate amount, fruit peel shredded 10g, jujube shredded 5g.
Working method
1.Live eel bloodletting, steamed whole eel with fragrant rice.
2. Take out the boiled eel meat, put it into a hot frying pan, and fry it with minced ginger until it smells good.
3. Then add the fragrant rice that you just cooked with the eel and stir-fry with seasonings.
3. Put the fried rice into the pot and cook until slightly charred.
4. Sprinkle the rice with appropriate amount of cilantro and green onion.
Three, cucumber eel section of the practice
Materials
Eel (except bone eel) 500 grams, 400 grams of cucumber, pickled peppers 4, pickled ginger 1, garlic 5, Pixian douban (or homemade douban), green peppercorns, cooking wine, soy sauce, coriander, monosodium glutamate, water starch.
Working method
1. buy eel when dealt with, take home and wash the blood. (Some people do not wash the blood, depending on the individual) Drain and season with cooking wine and salt.
2. Cucumber peeled and cut into diagonal strips, pickled peppers cut into segments, ginger diced, 1 garlic cut 4 teeth.
3. Stir-fry the bean curd, ginger, garlic, peppercorns, pickled peppers and soy sauce in a hot frying pan, then stir-fry the eel segments with the wine, add water and simmer over low heat for 6 minutes, then simmer the cucumber until broken. It is best not to cover while simmering. Covered cucumbers will brown. Start the pan with MSG and cilantro.
4. You can also pour some hot oil to give the dish a shine.
Fourth, green pepper eel segment practice
Materials
Eel 500 grams, 100 grams of green peppers, pickled ginger 1, pickled peppers 3, garlic cloves 8, Pixian Douban, pepper, soy sauce, cooking wine, monosodium glutamate, vinegar.
Working method
1. clean eel outside, bring home and wash. (Some eel eaters don't wash the blood, I'm not used to it, so I do.) Drain the water.
2. green pepper washed and cut diagonal roll, peppers soaked, ginger cut fine grain.
3. When the eel is fried in a hot frying pan until there is no blood, add cooking wine, pickled ginger, pickled peppers, peppercorns, bean curd, garlic cloves, soy sauce and sauté, add less water, stewed eel, and then put the green peppers to boil for 1 minute. (Can't cover the pot.) Finally put monosodium glutamate, a little vinegar, a little flatworm.