braised eel tail
The eel we have eaten recently is very fat. As the saying goes, the tail of water eel is live meat. Use it to braise it, it is fat and fresh, which is really tempting. However, eels have a high degree of gallbladder and fermentation. Even if they are delicious, they cannot be eaten too much.
Recipe Recommendations
- dried chili one
- soy sauce three scoops
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for braised eel tail
1
Wash fresh eel tails for later use.
2
Cut the eel tail into small pieces.
3
Pour the oil into the pan and cook until it is 70% hot, and stir-fry the dry chilli until fragrant.
4
Add the eel tail and stir-fry slightly.
5
Season with sugar and soy sauce.
6
Add water to drown the eel.
7
Cover the lid and cook over medium high heat until the soup is thick, gather the juice, and sprinkle with chopped green onion.
8
Remove from the pot and plate.