Eel in casserole

How to make eel in casserole

Raw materials for making eel in casserole

Eel 1000g, pig fat 50g, scallion 15g, ginger 15g, pepper 10g, large material 10g, cinnamon 10g, coriander stem 15g, essence 5g, cooking wine 15g, chicken soup 500ml, monosodium glutamate 5g, vinegar 5g, sesame oil 15g, pepper 2G, chili oil 5g.

The steps of making moray eel in casserole are as follows:

1. Remove the internal organs of the eel, wash it with water and cut it into 5cm long sections.

2. Cut scallion into sections and ginger into slices; cut pig fat into slices; cut coriander stalk into sections and set aside.

3. Add water into the frying pan, bring to a boil, put the eel section into the boiling water for a while, take out and control the water.

4. Wash a casserole with clean water, put half of the scallion and ginger slices on the bottom of the casserole, then put the eel segment into the casserole, add the fat meat slices, scallion, ginger slices, Chinese prickly ash, big sauce, chicken soup, cinnamon, bring to a boil, sprinkle sesame oil, refined salt, cooking wine, vinegar, monosodium glutamate, bring to a boil over high heat, simmer over low heat for 1 hour, remove the cover, pick out the scallion, ginger, Chinese prickly ash, big sauce, cinnamon, and sprinkle evenly Vegetable stalk, pepper noodles, pepper noodles.

The characteristics of moray eel in casserole are as follows

The soup is soft, tender and glutinous, the eel is salty and spicy, and the soup is clear and mellow.

Eel in casserole

Eel in casserole is a delicious food. Main raw materials: 1 000 grams of eel, 50 grams of pig fat, 15 grams of green onion, 15 grams of ginger, 10 grams of pepper, 10 grams of large ingredients, 10 grams of cinnamon, 15 grams of coriander stem, 5 grams of essence, 15 grams of cooking wine, 500 ml of chicken soup, 5 grams of monosodium glutamate, 5 grams of vinegar, 15 grams of sesame oil, 2 grams of pepper noodles, 5 grams of chili oil.

essential information

[recipe name] eel in casserole

[cuisine] Korea

[taste characteristics] soft, tender and glutinous, eel is salty and spicy, soup is clear and mellow

Production process

1. Remove the eel viscera, wash with water, cut the scalpel into 5cm long sections; 2. Cut the scallion into sections, slice the ginger; cut the pig fat into sections; cut the coriander stalk into sections, and wait for use; 3. Add water into the frying pan, bring to a boil, put the eel sections into boiling water for a while, take out and control the water Take a casserole, wash it with clean water, put half of the scallion and ginger slices on the bottom of the casserole, then put the eel segment into the casserole, add the fat meat slices, scallion, ginger slices, Chinese prickly ash, seasoning, chicken soup, cinnamon, bring to a boil, sprinkle sesame oil, refined salt, cooking wine, vinegar, monosodium glutamate, bring to a boil over high heat, simmer over low heat for 1 hour, remove the cover, remove the scallion, ginger, Chinese prickly ash, seasoning and cinnamon, and sprinkle evenly Vegetable stalk, pepper noodles, pepper noodles, then.

Longitude: 104.06573486

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