Braised eel with orange

The method of roast eel with orange

Raw materials for making orange eel:

500 grams of eel meat, 75 grams of pig fat, 4 white eggs, 45 grams of red grains, 20 grams of rice wine, 20 grams of sugar, a little salt, 75 grams of flour, 45 grams of sesame oil.

The processing steps are as follows:

1. Cut open the belly of eel, remove the intestines, wash, take a section of it, about 500 grams, and then cut it into two pieces, 12 pieces of 1.5 inch long and 7 minutes wide, each piece into 2 pieces, but one side should not be broken; cut pig fat into 12 pieces of 1.3 inch long and 6 minutes wide; mix red grains, sugar, wine and salt in a small bowl.

2. Soak the eel fillets in the mixture of salt and wine; grab the anti fat fillets in a small bowl of seasoning, and clip them piece by piece in the middle of the eel fillets. Spread the paste mixed with protein and flour around the eel fillets to seal the gap.

3. Heat up 700g lard, deep fry eel fillets (about 5 minutes), drain the oil, add sesame oil and stir fry.

Braised eel with orange

Orange eel is a kind of delicious food in daily life. The main ingredient is the meat of sea eel. It belongs to Fujian cuisine. It has the functions of tonifying deficiency and nourishing blood, eliminating dampness and anti tuberculosis. It is a good nutrition for patients with chronic disease, weakness and anemia.

essential information

Stewed eel with orange

Fujian Cuisine

[taste characteristics] (Fujian Cuisine)

Raw materials

Eel meat (500g), pig fat (75g), egg white (4), red lees (45g), rice wine (20g), sugar (20g), salt (a little), flour (75g), sesame oil (45g)

Production method

1、 Cut open the belly of eel, remove the belly, wash it, take a section of it, about 500 grams, and then cut it into two pieces, 12 pieces of 1.5 inch long and 7 minutes wide, each piece into 2 pieces again, but leave one side can't be broken; cut pig fat into 12 pieces of 1.3 inch long and 6 minutes wide; mix red grains, sugar, wine and salt in a small bowl. 2、 Dip the eel fillets in the mixture of salt and wine; grab the anti fat fillets in a small bowl of seasoning, and place them piece by piece in the middle of the eel fillets. Spread the paste mixed with protein and flour around the eel fillets to seal the gap. 3、 Open a hot lard (700g) pot, deep fry the eel fillets (about 5 minutes), drain the oil, add sesame oil and stir fry.

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