Grilled eel with dried plum vegetables
Tuo Ma's dish of roasted eel with dried plum vegetables today believes that it is even more delicious than the dishes from the above two families!
Recipe Recommendations
- plum dried vegetables appropriate amount
- octagonal four or five
- cinnamon two or three slices
- salt a spoonful
- cooking wine a spoonful
- vinegar a spoonful
- soy sauce a teaspoon
- chicken essence appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Grilled eel with dried plum vegetables
1
500 grams of live eels, de-intestines, boned, cut head and tail, washed, cut into slices with an oblique knife.
2
Four or five star anise, two or three slices of cinnamon, appropriate amount of dried pepper, one piece of pork fat and ginger, cut into large pieces for later use.
3
Pour appropriate amount of oil into a frying pan and heat until 80% hot. Add in the fat meat to refine the oil, then add in the ginger slices and stir fry until fragrant.
4
Then add cinnamon, star anise, and dried pepper and stir fry until fragrant.
5
Add in the eel slices and fry until they are raw, add 1 spoonful of salt and 1 spoonful of cooking wine, stir fry well, then add in the chopped dried plum vegetables and stir well.
6
Add in half a pot of water, add 1 spoonful of Puxian watercress, 1 spoonful of vinegar, and 1 spoonful of soy sauce, stir well, cover the lid and simmer. After boiling on high heat, change to low heat, and simmer for about 30-40 minutes until the water is almost dry, add appropriate amount of chicken essence to season and serve on the pan.