Eel

Garlic

Scallion

Ginger

Wine

Soy sauce

Sugar

Black pepper

Cock extract

Colour oil

Savory Flavor

Burning process

Three quarters of an hour time consuming

Ordinary difficulty

Braised eel practice steps

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.

2

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

3

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

4

Scoop out the belly gut and rinse well.

5

Killed eel washed off the blood and drained into the soup pot.

6

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

7

Smother the eel for 2 minutes and open the lid. Stir the eel with chopsticks for a few minutes, and the mucus on the eel will detach off automatically.

8

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

9

Trim the eel's tail slightly and cut the eel into segments and set aside.

10

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

11

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

12

Pour in the eel segments and stir fry.

13

Add the cooking wine and stir-fry.

14

Then put soy sauce and stir-fry.

15

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

16

Sprinkle in black pepper.

17

High heat until the juice thick sauce thick, add chicken essence, drizzle a little salad oil stir fry can be.

18

Put out of the pan on the plate.

19

Sprinkle a little parsley garnish.