Eel is not good to do very difficult to eat, mainly because of the fishy flavor. The key to de-fishy has 3 points: 1, put yellow wine in the marinade; 2, add a lot of garlic and white pepper; 3, in the process of burning, add vinegar, can remove the fishy flavor, and will make out of the dish taste more fresh.
Eel is not easy to clean up, it is best to buy it when you can let the store to deal with it on your behalf, remove the internal organs, remove the bones and then deal with it yourself, it is more convenient.
Here is a delicious and good to do acid burn eel
Raw materials: eel 2, 1 head of garlic, 10 pieces of asparagus, green and red peppers each
Seasoning: dry starch a spoon (5 grams), 1 spoon of yellow wine (15 ml), a spoon of rice vinegar (15 ml), a spoon of soy sauce (15 ml), sugar 1/2 spoons (3 grams), 4 spoons of water or stock (60 ml), white pepper 1 spoon (15 ml). 60ml), 1/2 tsp (3g) white pepper, 1 tsp (15ml) water starch
1, peel the garlic and cut in half. Remove seeds from green and red bell peppers and cut into 4-cm strips. Wash the asparagus, slice, and blanch in boiling water for 2 minutes, then remove and set aside.
2, eel gutted, de-boned and cleaned, cut into 5 cm sections, drain, put into a bowl, add a spoonful of yellow wine and a spoonful of dry starch, mix well.
3, pour the oil in the pot, high heat, the oil burned to 5 into the heat, reduce the heat, the garlic into the pot, slowly fry into a golden brown fish out.
4, leave a little oil in the pan, high heat heating to 7%, put the eel stir-fry, to be eel color, become curly, put the fried garlic, cooking rice vinegar, dripping soy sauce, soy sauce, sugar and rice vinegar stir-fry.
5, drizzle a little water in the pot, add blanched asparagus slices and green and red pepper segments, sprinkle white pepper, boil, thicken with water starch, and wait for the soup are wrapped in it.