Braised eel

Stewed eel method:

Raw materials for stewed eel

Eel 750 g, garlic 30 g, pork 500 g, onion 30 g, shuifalan 50 g, sesame oil 40 g, soy sauce 50 g, cooking wine 40 g, sugar 4 g, salt 3 G, ginger 3 G, wet starch 40 g, Shannai 3 pieces, cooking oil 500 g, Da Xiang 3 pieces, cinnamon 1 piece.

Processing steps of stewed eel

1. Kill and wash the eel and cut it into 5cm long pieces. Make a knot of green onion, loosen ginger, wrap three kinds of ingredients with gauze, and make green onion into powder. The pork was fished out in a boiling water pan and cut into 5 cm long, 3.5 cm wide and 6.5 mm thick slices.

2. Add a little oil in the pot, add white sugar, stir fry with low heat to make sugar color, add 50g water to boil, add pork, stir fry and color, add 1000g water, add soy sauce, soy sauce, soy sauce, scallion, ginger, salt, cooking wine, and cook with low heat.

3. Add 500g lard to the pot and heat it. Deep fry the eel and take it out. Stew it in the pork. Remove the scallion, ginger and other ingredients. Thicken it with wet starch and place it in the large plate.

4. Add sesame oil in the pot, fry the garlic powder, pour it on the dish and serve.

The characteristics of stewed eel are as follows

Eel, called "Yudan" and "Yudan" in ancient times, is commonly known as Monopterus albus, Shanyu, Changyu, etc. There is a small amount of production in Longnan of Gansu Province. According to analysis, 100 grams of eel meat contains 18.8 grams of protein, 0.9 grams of fat, 38 mg of calcium, 150 mg of phosphorus, 16 mg of iron, 10.02 mg of VB, 20.05 mg of VB and 31 mg of nicotinic acid. It is nutritious, tender, delicious, with less thorn and thick meat. According to traditional Chinese medicine, it is sweet in taste and dampness in nature. It has the functions of tonifying deficiency, expelling wind dampness, strengthening muscles and bones, and strengthening kidney yang.

When making stewed eel, you should pay attention to:

Eel processing is usually done in three ways: first, to kill alive, namely to first eel, then to cut the spine with the knife, and to remove the backbone. First, use the spoon of Baijiu to pour into the container of the eel, and cover it up for a few minutes. After the drunk bone is picked up, the meat is picked up by three. Put it in clear water, then cut off the eel bone with a knife, and take the meat for use. The raw eel meat is suitable for frying and frying, such as the famous dish "Huo Gong MA'ANQIAO". Cooked eel meat is suitable for frying, frying and so on. Such as the famous dish "stir fried eel paste". Generally, it is better to cook, stew and stir fry.

Braised eel

Stewed eel is a home-made dish, the main ingredient is eel, ingredients are mushrooms, shrimp, seasoning for soy sauce, cooking wine, salt, etc., through the method of stewing fried.

Food materials

Main materials

Eel 1 kg

.

mixed ingredients

0.5 liang of mushrooms and 0.5 liang of shrimps,

Garlic 1 liang,

Sugar 4G,

3 grams of salt,

500 grams of pork,

30 grams of green onion,

Shuifalan tablets 50g,

Sesame oil 40g

Soy sauce 50g

Cooking wine 40g

Yanke

Ginger 3 G

Wet starch 40g

Sannai 3 tablets

500g cooking oil (50g consumption)

Da Xiang 3

1 slice of cinnamon

Production method

1. After killing and washing the eel, cut it into 5cm long sections. Make a knot of green onion, loosen ginger, wrap three kinds of ingredients with gauze, and make green onion into powder. The pork was fished out in a boiling water pan and cut into 5 cm long, 3.5 cm wide and 6.5 mm thick slices.

2. Add a little oil in the pot, add white sugar, stir fry with low heat to make sugar color, add 50g water to boil, add pork, stir fry and color, add 1000g water, add soy sauce, soy sauce, soy sauce, scallion, ginger, salt, cooking wine, and cook with low heat.

3. Add 500g lard to the pot and heat it. Deep fry the eel and take it out. Stew it in the pork. Remove the scallion, ginger and other ingredients. Thicken it with wet starch and place it in the large plate. 4. Add sesame oil in the pot, fry the garlic powder, pour it on the dish and serve.

be careful

1、 Eel processing is usually done in three ways: first, to kill alive, namely to first eel, then to cut the spine with the knife, and to remove the backbone. First, use the spoon of Baijiu to pour into the container of the eel, and cover it up for a few minutes. After the drunk bone is picked up, the meat is picked up by three. Put it in clear water, then cut off the eel bone with a knife, and take the meat for use. The raw eel meat is suitable for frying and frying, such as the famous dish "Huo Gong MA'ANQIAO". Cooked eel meat is suitable for frying, frying and so on. Such as the famous dish "stir fried eel paste". Generally, it is better to cook, stew and stir fry.

2. The body of eel is rich in histamine acid, which is the main component of its delicious taste. After the death of eel, histamine acid is rapidly decomposed into toxic histamine, so the dead eel is not edible.

Food characteristics

Eel, called "Yudan" and "Yudan" in ancient times, is commonly known as Monopterus albus, Shanyu, Changyu, etc. There is a small amount of production in Longnan of Gansu Province. According to the analysis, 100 grams of eel meat contains 18.8 grams of protein, 0.9 grams of fat, 38 mg of calcium, 150 mg of phosphorus, 16 mg of iron, 10.02 mg of VB, 20.05 mg of VB and 31 mg of nicotinic acid. It is rich in nutrition, tender, sweet and thick. According to traditional Chinese medicine, it is sweet in taste and dampness in nature. It has the functions of tonifying deficiency, expelling wind dampness, strengthening muscles and bones, and strengthening kidney yang. It is a wonderful product of promoting blood circulation and nourishing yin. There is a folk saying that "small summer eels compete with ginseng".

Longitude: 104.06573486

Latitude: 30.65946198