Dry stir-fried shredded eel
By NonaCrona
Ingredients: soy sauce,garlic sprouts,MSG,onion,vinegar,ginger,peanut oil,pepper powder,refined salt,Pi County Douban,garlic,sesame oil
Recipe Recommendations
- garlic sprouts 120 grams
- garlic 10 grams
- onion 10 grams
- MSG 1 grams
- ginger 15 grams
- peanut oil 125 grams
- soy sauce 10 grams
- pepper powder 3 grams
- vinegar 2 grams
- sesame oil 2 grams
- refined salt 2 grams
- Pi County Douban 30 grams
- medium spice
- fried
- ten minutes
- ordinary
Steps for Dry stir-fried shredded eel
1
Wash the eel slices, cut them into thick shreds with an oblique knife, and remove the head and tail of the eel.2
Cut the garlic sprouts into long sections, chop the Pi County watercress into fine pieces, and cut the ginger, garlic, and green onions into shredded pieces for later use.3
Put the frying pan on fire, add the peanut oil to 60% heat, add the shredded eel and stir-fry, stir fry repeatedly, stir-fry the water, stir-fry until the shredded eel is dry, fragrant and bright, pay attention to constantly stir and not to fry the shredded eel. Then add the chopped Pi County watercress, stir-fry the watercress until fragrant, then add soy sauce, Shaoxing cooking wine, and refined salt, stir-fry well, add shredded ginger, shredded garlic, shredded onions, and garlic sprouts, sprinkle with vinegar and sesame oil, add MSG, stir for a few times, stir for a few times, add into the plate, and remove the pepper powder.Dry stir-fried shredded eel Make Tips
Tips: 1. Be sure to buy live eels when buying them. They will be poisonous when eaten after death;2. Don't wash the blood of the eels after being killed alive, otherwise they will not be fresh;3. Stir the eels until they are ready to dry, spit the oil, and there is a loud explosion in the pan. The heat is just right. Add the auxiliary ingredients and sauce, stir fry evenly, and you can serve the pan. Characteristics: Crispy and delicate, not burnt or soft, spicy and fresh, with a strong taste. Crispy and soft are cleverly integrated,"crispy is soft, soft is soft", which is the unique skill in fire skills of this dish. This dish is dry and fragrant but not burnt, soft but not dry and hard; the shredded eel does not deform when stretched out, and it is salty, fresh and fragrant. It is a delicious accompaniment to wine at the banquet.