Braised eel

Braised eel

Introduction:

"During the festival, relatives and friends will get together. If you take care of the guests with this stewed eel, it's also very good."

Production steps:

Step 1: buy back the live eel, first use scissors in the eel neck cut a knife, do not cut, but must cut the middle bone.

Step 2: hold your head and cut off the tip of your mouth with scissors.

Step 3: cut along the belly seam to the bottom of the belly.

Step 4: dig out your stomach and rinse it.

Step 5: wash off the blood of the killed eel, drain the water and put it into the soup pot.

Step 6: pour in a pot of boiling water, submerge the eel and cover the pot immediately.

Step 7: open the lid for 2 minutes, stir it with chopsticks, and the mucus on the eel will come off automatically.

Step 8: add cold water, wash the mucus one by one, and then rinse under the tap.

Step 9: cut off the tail of the eel and cut the eel into sections.

Step 10: raw material preparation: Eel section, garlic peeled into garlic, onion cut onion, ginger cut ginger.

Step 11: pour proper amount of oil into the pot, heat the oil, fry garlic until golden, then stir fry onion and ginger until fragrant.

Step 12: pour in eel and stir fry.

Step 13: add cooking wine and stir fry.

Step 14: then stir fry with soy sauce.

Step 15: add appropriate amount of water, sugar and salt, bring to a boil over high heat, and turn to low heat until the eel is crispy.

Step 16: Sprinkle with black pepper.

Step 17: add chicken essence, pour in a little salad oil and stir well.

Step 18: take out the pot and put it on the plate.

Step 19: Sprinkle with coriander.

Step 20: it's delicious!

Materials required:

Monopterus albus: right amount

Garlic: right amount

Chives: right amount

Ginger: moderate

Cooking wine: moderate

Old style: moderate

Sugar: right amount

Black pepper: right amount

Chicken essence: appropriate amount

Salad oil: right amount

Note: 1, eel body mucus must be removed clean, otherwise it will make the soup turbid, affect the appearance. Scalding with boiling water is the most labor-saving, and helps to remove the fishy smell, making eel crisp but not rotten in the process of cooking. 2. Garlic must be put, although it is an auxiliary material, it can remove the fishy smell of eel, and after frying and then braised, garlic has no spicy taste, and becomes soft and sweet, which is very delicious.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh