This is an ordinary home-cooked dish in Xiangtan in spring. Its ingredients are very particular and it lasts almost the entire spring!
When paired together, they all blend in, which is no less than appreciating a small symphony concert. We can taste their respective unique fragrances carefully...
The beauty of spring has been integrated into our body and mind, making us sincerely praise nature!
Xiangtan home-cooked eel
Recipe Recommendations
- monopterus Albus 500~1000 grams
- cress 100 grams
- perilla 3 to 5 leaves
- tea oil appropriate amount
- medium spice
- explosion
- ten minutes
- ordinary
Steps for Xiangtan home-cooked eel
1
lettuce, shredded ginger, peppers, pickled vegetables, salt and vinegar, marinate with a little vinegar, and serve on a saucer
2
Cut cress and leeks into sections (it is best to take the lower white section), cut the perilla into thin pieces, and assemble the material plate 2. The raw materials are processed, the seasonings are ready, and wait for the array.
3
Wash the vegetable pan, heat it red, add some salt, add tea oil, cook until the foam disappears, add the eel slices, stir-fry, add some cooking wine for about two or three minutes to remove the fishy smell and disperse the bones. After the eel slices explode and change color, connect the plate containing the eel slices with water, put it into the pan, and add the ingredients plate 1.
4
Simmer for about 15 minutes, pour into ingredient plate 2, and stir fry
5
Add a few MSG, lard, soy sauce, and serve on a plate.Xiangtan home-cooked eel Make Tips
To make eels, stir-fry or boil them in oil to make shredded silk like in other places. Xiangtan people regard it as a waste of natural resources. Xiangtan people must cut eels and fry them to fill the soup. It is unimaginable for eels without soup. The seasoning requires cucumber (lettuce), pickles, perilla, and a wild coriander called cress when served. When served on the table, it has a unique aroma and a surprising taste, which will make you unforgettable