Main Ingredients

Eel

Garlic

Scallion

Ginger

Long Soya Beverage

Sugar

Black Pepper

Chicken Bouillon

Colouring Oil

Salty flavor

Burning process

Three quarters of an hour time consuming

Normal difficulty

Braised eel steps

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1

Buy back the live eel, the first eel with scissors in the eel neck cut a knife, do not cut off, but be sure to cut off the middle bone.

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2

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

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3

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

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4

Scoop out the belly and rinse.

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5

Killed eel wash off the blood and drain the water into the soup pot.

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6

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

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7

Smother the eel for 2 minutes and open the lid, use chopsticks to stir a few times, and the mucus on the eel will detach down automatically.

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8

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

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9

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

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10

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

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11

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

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12

Pour in the eel segments and stir fry.

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13

Add the cooking wine and stir-fry.

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14

Then put soy sauce and stir fry.

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15

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

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16

Sprinkle in black pepper.

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17

Reduce the heat until the sauce is thick, add chicken essence, drizzle a little salad oil and stir-fry well.

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18

Put out of the pan on the plate.

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19

Sprinkle a little parsley garnish.