And then prepare a little minced ginger and garlic; cool pot down into the cool oil, and then under the eel, cover the lid, open fire. Frying slightly shake the pot to prevent eel sticking to the pot. Inside the sound obviously become smaller after uncovering the pot, gently push a little to let the eel rolled up.
After all the eels are rolled up, fish them out. The oil temperature in the pot again burned to seventy percent hot, and then under the pot to re-fry once, the second time the eel fried to crisp, turn off the fire, the eel fish out of the standby; pot of oil, open a small fire into the ginger and garlic, under a few green onion segments, under the dry chili, the dry chili pepper stir-fried and add a handful of peppercorns.
After all the materials fried flavor into the eel, add a little soy sauce, a little green pepper segments, stir fry and then add salt, add a little monosodium glutamate or chicken essence, the side of the pan dripping a little balsamic vinegar, stir fry quickly, and then turn off the fire to start the pot, plate.
2, Pan Long Eel Practice 2: wild eel about 500 grams, 100 grams of ginger, 100 grams of garlic, 4 small onions, 4 coriander, 10 dried chili peppers, 20 peppercorns, 1 teaspoon of salt, 4 teaspoons of cooking wine, 1 teaspoon of chicken broth, 1/2 teaspoon of vinegar, 2 teaspoons of white sesame seeds, 1/2 teaspoon of white sugar.
Drizzle a few drops of lettuce oil and home overnight. Fry twice and fish out. Cut dry sea pepper into pieces and soak in cold water, ginger, garlic, green onion, coriander beard cut pieces. Oil hot small fire, under the pepper and ginger, garlic, green onion pieces and dry sea pepper pieces, sugar fried incense. High heat, pour into the eel, sprinkle salt drizzle cooking wine stir fry, put coriander, chicken essence, hook vinegar, sprinkle green onion, white sesame can be mixed well.
3, Panlong eel practice three: eel about one catty, three small onions, garlic, the more the more fragrant, red chili pepper, green pepper, about five perilla leaves, salt, a small bowl of half a bowl of cooking wine, half a porcelain spoon of white wine, five spice powder, soy sauce, chicken broth, oil usually stir-fried vegetables four times the amount of soy sauce half a porcelain spoon.
Buy the small eel with water first half a day, then pour the water, then put a few spoons of salt. Let the salt evenly smeared on the eel. Probably pickled a 15 minutes or so, the eel's dirty things spit out; eel broken good viscera, wash the oil burned to smoke, pour into the eel, stay 1 minute after stirring stirring. Otherwise, it is easy to break the skin, turn rotten oil frying until slightly charred, turn down a little to medium heat.
Pour in cooking wine, soy sauce, soy sauce, soy sauce, salt. Salt is recommended to put the last, because there are a few things in front of them with salty, a little and then put ginger, garlic, green onions, chili. Cooked and ready to eat.