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What is the authentic way to prepare soft pocket long fish?

Preparation materials: 400 grams of soft pocket long fish (eel), 50 grams of leeks, half a red pepper, 1 tablespoon of lard, 1 portion of bowl juice (the exact amount in the steps), the right amount of broth, 1 tablespoon of vinegar, 2 tablespoons of cooking wine, a few drops of sesame oil, a pinch of salt, 2 slices of ginger, a pinch of white pepper, 2 garlic cloves

Steps:

1, bought back from the food court eel silk.

2, take out the internal organs.

3, clean and cut into long strips.

4, leek wash, cut small roots, only the root.

5, red pepper shredded.

6, ginger and garlic cut and spare, small bowl add 1 spoon of soy sauce, half a spoon of dark soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of cooking wine, a little white pepper, water starch moderate mix into a bowl of juice spare.

7, add stock in the pot to boil, add some cooking wine, salt, vinegar, white pepper and mix well.

8, into the eel cooking about 1 minute off the heat, a little soak for a while.

9, fish out and spare.

10: Add some lard to the pan.

11, burst ginger and garlic.

12, add leeks and red pepper stir fry.

13, pour in the shredded eel and stir fry.

14, pour into the bowl of pre-adjusted juice stir fry.

15, before starting the pot can be drizzled with sesame oil.

16, out of the pot to plate.