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How to cook garlic eel in Sichuan cuisine is the best.
Materials for braised eel with garlic: eel 300g, garlic 100g, cucumber 1, red pepper 50g, Jiang Mo 5g, coriander 50g, Pixian watercress 2 tablespoons (30ml), cooking wine 1 teaspoon (5ml) and soy sauce 1 tablespoon.

The method of burning eel with garlic: 1, the materials needed for burning eel with garlic. 2, garlic peeled, cucumber washed and cut into diamond-shaped pieces, red pepper washed and seeded and cut into diamond-shaped pieces, coriander cut into old leaves, Pixian watercress chopped. 3. The eel is decapitated, tailed, boned and eviscerated, washed with salt water to remove mucus, cut into sections about 3cm long, and marinated with a little salt, pepper and cooking wine for 15 minutes. 4. Heat the wok, add 1 tablespoon (15ml) of oil, put it in the wok and stir-fry to change color, and take it out for later use. 5. Wash the pan, heat it, add 2 tablespoons (30ml) of oil, and add Pixian watercress to stir fry. 6. Add garlic and stir fry. 7. Add a proper amount of soup, boil and burn for a few minutes. 8. Add eel and cucumber and bring to a boil. 9. When the cucumber becomes discolored, add the red pepper and burn it together. 10. When the soup is concentrated, add coriander and stir well. Season with sugar and chicken essence. You can pour 1 teaspoon (5ml) of sesame oil into the pot when you take it out.