Huaian Ruandou
By BrandynTerry
Huaian Ruandou, this dish is made from small eels with the thickness of a pen holder. The fish is very soft and tender after being cooked. Pick it up with chopsticks, and the ends droop down, like a belly band on a child's chest. When eating, use a spoon to hold it in its pocket and call it 'soft pocket eel'. This dish originated from Huai 'an area in Jiangsu Province, so it is called' Huai 'an Ruandou'.
Recipe Recommendations
- minced garlic 10 grams
- pepper appropriate amount
- balsamic vinegar 5 grams
- salt 75 grams
- lard 30 grams
- soy sauce 25 grams
- cooking wine 10 grams
- chicken essence 2 grams
- sesame oil 5 grams
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Huaian Ruandou
1
Choose fresh eel with a thick pen holder.
2
Add 2000 grams of water to the pan and bring to a boil, add salt and balsamic vinegar, pour in the eel, and quickly cover the lid. After the eel is still in motion, cook for about 3 minutes.
3
Cook until the fish mouth is open, the body is rolled up, and the end is connected, remove it and take a shower.
4
Hold the fish head with your left hand, and take a toothpick with your right hand and quickly cut it across your head to split your body in half. If you are not proficient at the technique, you can cut it with a knife.
5
Then remove the triangular bone from the fish's back.
6
Clean it and use only the shredded eel from the fish back.
7
Heat the pan, add the lard, add the minced garlic, and stir-fry until fragrant. Pour in shredded eel, spray in cooking wine, add soy sauce, balsamic vinegar, and chicken essence to taste. Pour in the sauce, sprinkle with pepper, and pour in sesame oil before taking out of the pan.
8
Heated soft pocket.