Stir fried shredded eel

Stir fried shredded eel

Introduction:

Production steps:

Step 1: wash the eel fillets, cut them into thick shreds with an oblique knife, and remove the head and tail of the eel.

Step 2: cut the garlic seedling into long segments, chop the Pixian Douban, and shred the ginger, garlic and scallion.

Step 3: put the frying pan on the fire, add peanut oil to 60% heat, stir fry the shredded eel, stir fry repeatedly, dry the water, stir fry until the shredded eel is dry, fragrant and bright oil, pay attention to constantly stir fry, don't scorch the shredded eel, then add the chopped Pixian bean paste, stir fry the bean paste until fragrant, then add soy sauce, Shaoxing cooking wine, refined salt, stir fry the shredded ginger, garlic, onion and garlic Pour vinegar and sesame oil, stir over the flavor, put it in the pan, remove the pepper powder.

Materials required:

Eel slices: 500g

Garlic sprouts: 120g

Garlic: 10g

Scallion: 10g

MSG: 1g

Ginger: 15g

Peanut oil: 125g

Shaoxing cooking wine: 15g

Soy sauce: 10g

Zanthoxylum powder: 3 G

Vinegar: 2G

Sesame oil: 2G

Refined salt: 2G

Pixian Douban: 30g

Note: Tips: 1. When buying eel, you must buy live one, which is poisonous after death; 2. Don't wash the blood after killing eel, otherwise it will not be fresh; 3. Stir the water of eel until it will be dry, spit out oil, there is a strong sound in the pot, the heat is just right, add accessories and flavoring juice, stir fry evenly, then it can be out of the pot. Features: crisp, fragrant, tender, not burnt, not soft, spicy, fresh, strong taste. The ingenious fusion of crisp and soft is the unique skill of this dish. This dish is dry, fragrant but not burnt, soft and not withered and hard; the eel shreds are not deformed, salty, fresh and fragrant, so it is a good food with wine at the banquet.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy