Dry fried eel

Dry fried eel

Introduction:

Production steps:

Step 1: clean the eel, cut it into sections, put it into a boiling water pot, add cooking wine, blanch the blood until it is cut off, and drain the water for later use;

Step 2: cut the dried red pepper in half, cut the garlic moss into sections and set aside;

Step 3: put the peanut oil in the frying pan to 70% heat, deep fry the eel section until the skin is crisp, pour in the colander to drain the oil; leave the bottom oil in the frying pan to 50% heat, stir fry the dried pepper, Chinese prickly ash and bean paste in low heat, stir fry the garlic moss section, stir fry the eel section evenly, add refined salt, monosodium glutamate and sugar to taste, pour sesame oil out of the pan, put on the plate, and sprinkle with cooked sesame .

Materials required:

Eel: 200g

Garlic moss: 80g

Dry red pepper: 50g

Pepper: 15g

Bean paste: 10g

Cooking wine: 3 G

MSG: 2G

Sesame oil: 5g

Cooked sesame: 10g

Peanut oil: 500g

Sugar: 3 G

Refined salt: 3 G

Note: features: spicy, crisp, spicy, fresh, bright red color, mellow taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy