Shredded eel with soy sauce

Shredded eel with soy sauce

Introduction:

Production steps:

Step 1: rinse the eel, cut it into sections, and then soak it in water to remove blood and mud gas. Remove and drain.

Step 2: shredded eel, soy sauce, soy sauce, salt, sugar, white pepper, vinegar, rice wine, shredded ginger, put them together, squeeze them evenly and put them aside.

Step 3: when marinating the eel shreds, cut the water bamboo shreds and chop the mashed garlic (if you don't like garlic, you can pat the garlic instead of chopping it. After frying, clip the garlic out)

Step 4: prepare the sauce with white pepper, vinegar, soy sauce, soy sauce, sugar, water and corn starch.

Step 5: heat the oil pan, add lard, sesame oil, ginger slices and garlic

Step 6: stir fry the shredded eel.

Step 7: turn to medium heat, pour in water bamboo, stir fry until water bamboo is soft, turn to low heat and stir fry for half a minute.

Step 8: hook in the sauce and put it on a plate.

Materials required:

Shredded eel: right amount

Zizania latifolia: moderate

Salt: right amount

White pepper: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Vinegar: right amount

Yellow rice wine: right amount

Mashed garlic: right amount

Ginger: right amount

Raw powder: appropriate amount

Lard: right amount

Sesame oil: appropriate amount

Note: I think it's very important to soak eel shreds. You can change the water several times and pinch it several times each time to remove a lot of mud.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor