Braised eel with cucumber

Braised eel with cucumber

Introduction:

"When I was a child, my mother-in-law used to cook this dish. The spicy flavor in my memory became clearer many years after my mother-in-law died. My mother-in-law is a native of Yuzhong District, Chongqing. This dish should be regarded as the originator of Sichuan cuisine. "

Production steps:

Step 1: weigh 1 jin 3 liang of live eels, cut into sections and wash after killing, leaving about 8-9 Liang.

Step 2: peel the cucumber, remove the head and cut it into strips. The length is the same as that of eel.

Step 3: prepare the ingredients, soak ginger and pickled pepper, chop them into granules, slice garlic petals, cut millet pepper into small sections, cut shallot into scallion and Chinese prickly ash.

Step 4: put oil in the frying pan, heat slightly, add pepper and garlic and stir fry until fragrant.

Step 5: lower eel, add a little mash water and a little salt, and cook over medium heat.

Step 6: when the eel section is soft, start the pot.

Step 7: stir fry the rice and mash with oil.

Step 8: add water or soup to the cucumber and stir well. Cook over medium heat for 5 minutes.

Step 9: pour in the fried eel and continue cooking.

Step 10: cook until the cucumber turns yellow and soft. Season with salt, sugar and chicken essence.

Step 11: start the pot, fill the plate, sprinkle the scallion, and finish.

Materials required:

Eel: about 8-9 Liang

Cucumber: two

Pickled peppers: 15-20

Pickled ginger: 1

Chinese prickly ash: 1

Millet pepper: 4

Garlic: two

Shallot: two or three

Edible oil: right amount

Salt: right amount

Mash: right amount

Chicken essence: appropriate amount

Sugar: right amount

Note: 1, cucumber with old cucumber better, longer firing time. 2. Mash, also known as rice wine, is sweet and delicious. I think it has a stronger flavor than cooking wine and is more suitable for fish cooking. 3. Millet pepper can not put, can not eat spicy enough with pickled pepper.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy