Ning style eel

Ning style eel method:

Raw materials for making Ning eel

300g cooked eel shreds, 100g cooked bamboo shoots shreds, 50g net leek sprouts, 2G scallion segments, 5g scallion white segments, 10g ginger juice, 30g soy sauce, 3G ginger shreds, 1g pepper powder, 1g monosodium glutamate, 25g wet starch, 25g sesame oil, 25g cooking wine, 75g white soup and 75g cooked vegetable oil

The processing steps of Ning style eel are as follows:

1. Cut eel shreds into 5 cm long segments and leek buds into 4 cm long segments;

2. Put the frying pan on the medium heat, pour in the cooked vegetable oil, cook until eight mature, put in the scallion, stew until fragrant, then add soy sauce, turn over the pan, add bamboo shoots and white soup, add leek sprouts, monosodium glutamate, scallion, thicken with wet starch, then pour with sesame oil, turn the eel shreds in the pan a few times, sprinkle with pepper powder.

Ning style eel

300g cooked eel shreds, 100g cooked bamboo shoots shreds, 50g net leek sprouts, 2G scallion segments, 5g scallion white segments, 10g ginger juice, 30g soy sauce, 3G ginger shreds, 1g pepper powder, 1g monosodium glutamate, and 1g sesame oil

Dish name

Ning style eel

raw material

300g cooked eel shreds, 100g cooked bamboo shoots shreds, 50g net leek sprouts, 2G scallion segments, 5g scallion white segments, 10g ginger juice, 30g soy sauce, 3G ginger shreds, 1g pepper powder, 1g monosodium glutamate, and 1g sesame oil.

Production method

1. Cut eel shreds into 5 cm long segments and leek buds into 4 cm long segments;

2. Put the frying pan on the medium heat, pour in the cooked vegetable oil, cook until eight mature, put in the scallion, stew until fragrant, then add soy sauce, turn over the pan, add bamboo shoots and white soup, add leek sprouts, monosodium glutamate, scallion, thicken with wet starch, then pour with sesame oil, turn the eel shreds in the pan a few times, sprinkle with pepper powder.

Longitude: 104.06573486

Latitude: 30.65946198