Braised eel section
Ingredients: chicken essence,salt,eel,pepper,white sugar,cooking wine,onion,Jiang,garlic,green pepper,dried red pepper,dark soy sauce,Fresh spicy powder
Recipe Recommendations
- eel 500g
- garlic two
- green pepper two
- onion a
- dark soy sauce a small spoon
- dried red pepper five
- Jiang a
- salt a small spoon
- white sugar a small spoon
- cooking wine a small spoon
- chicken essence a small spoon
- pepper a small spoon
- Fresh spicy powder a small spoon
- slightly spicy
- burn
- an hour
- ordinary
Steps for Braised eel section
1
Medium fresh eel 500g,
2
Remove the internal organs of the eels and wash them. Because it is too bloody, the process cannot be carried out.
3
Take a cut eel and place it on the chopping board, with your back up, use a knife on the back to change the knife to the bone, so the bone cannot be broken.
4
Cut the eel with the modified knife into one-inch sections, prepare all the eels one by one, and put them on a plate for later use.
5
Pour water into the pot and boil it, pour the cut eel sections into boiling water and blanch it. If any white impurities fall off the eel, pour them into cold water and wash them. The eel sections should not be left in boiling water for too long, 40-50 seconds.
6
Wash the scalded eel sections and place them on a plate for later use,
7
Seasonings and ingredients
8
Cut the onions into sections, slice the ginger, cut the peppers into hob pieces,
9
Heat a wok and put in oil, add spring onions, ginger, garlic, and dried red peppers, stir-fry until fragrant,
10
Stir the onions, ginger, garlic, and fragrant until fragrant, then pour into the eel, stir fry, cook in rice wine,
11
Stir fry for a while over high heat until add boiling water and eel sections are flat. Pour in the soy sauce, salt, pepper, fresh spicy powder, white sugar, boil over high heat and simmer well. Pour in the green pepper, chicken essence, and then heat the soup with high heat. Just concentrate it,
12
Done,