I will only take some photos of this dish. I am worried that some comrades will collapse after watching it. I had this dish before on a business trip in Yicheng, Hubei Province. At first, people were worried that I wouldn't eat it. Alas, I have eaten too much snake meat since I was a child. What's so scary about little eels? Legend has it that this dish was named after Wu Zixu.
This thing is also sold on Taobao, but I was worried that they would not use eel cleanly, so I never bought it. Eating eel has been a little addicted recently, so I started making this dish. It may not be particularly authentic. Give me guidance if you have the skills.
The practice is very simple, the key is eating and having skills.
Hubei spicy eel
By ShanelWelch
Recipe Recommendations
- chilli 20g
- chili noodles 10g
- garlic 40g
- pepper noodles 10g
- cooking wine 2 porcelain spoons
- vinegar 1 porcelain spoon
- salt 1 porcelain spoon
- sugar 1/2 teaspoon
Steps for Hubei spicy eel
1
Buy the eel, add a little salad oil to the water, and keep it for 1 day and 1 night. Then pour cold water into the pan, and pour 2 porcelain spoonfuls of cooking wine and 1 porcelain spoonful of rice vinegar into the pan. Hold the lid of the pot and wait for the eels to stop fluttering. Instead of waiting for the water to boil, you can pour it out and rinse the mucous membrane on the surface with cold water. Drain the processed eel.
2
Mashed garlic and shredded ginger must be cut into smaller pieces, and the amount of onions and ginger must be large.
3
I use this chili.
4
I just brought back the Erjing Pepper Silk from Chengdu yesterday. I used it today. It smells so fragrant. If there are no dried chili shreds, put more chili noodles.
5
The pepper noodles made by Dahongpao are very refreshing.
6
Put oil in the pan, slightly more than usual, and heat the pan and cool the oil.
7
After pouring in the eel, turn the heat to a low level and don't move, until the eel underneath can be shaken with the pan. Simply stir and stir-fry, otherwise all the eel skins will fall off. At first, the eels were straight and straight.
8
Keep medium to medium heat, half-fry and half-fry, slowly fry the eel meat until it is slightly dry, touch it with a spatula and make it feel very crisp, and at the same time, the eel begins to roll.
9
Pour in the minced ginger and mashed garlic and stir fry together until the mashed ginger and mashed garlic turn golden.
10
Pour in shredded pepper, pepper noodles, pepper noodles, salt (put more than usual, it should be salty to taste delicious), and chicken essence, stir fry quickly until the eel is covered with seasoning, and then add a little cooking wine until the eel meat is crisp and can be taken out of the pan.
11
The eel is close to the belly and has a small opening behind the gills. If you gently tear it apart from here, the eel becomes two. One back can be eaten directly, and the other stomach can be eaten directly. The outside is hard and black, like duck blood, and it can be eaten; the inside is soft internal organs and throw them away.