Liangxi Crispy Eel
By SallieHickle
Liangxi Crispy Eel, also known as Wuxi Crispy Eel, is a traditional and famous dish in Jiangsu. It is said that it was first established during the Tongzhi period of the Qing Dynasty. The taste is sweet and salty, crisp and delicious. Here, balsamic vinegar is added to the seasoning to give the taste a more layered feel.
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Liangxi Crispy Eel
1
Put the eel in a boiling water pot, add salt and vinegar, and cook for about 3 minutes. Cook until the fish mouth is open and the body is rolled up. Remove and take it out and take a shower.
2
Use a toothpick to draw out the shredded eel and remove the triangular bones of the eel.
3
Remove the viscera of the eel, wash it, drain the water, and pat the raw flour.
4
Pour into oil pan and fry until crispy at high temperature.
5
Put a little oil in the pan, add chopped green onions and ginger, and stir until fragrant. Add the above seasonings to mix the sauce.
6
Pour in the fried shredded eel and turn a few times to wrap the shredded eel in the sauce.
7
Remove from the pot and place on a plate, sprinkle with shredded ginger to garnish.