Deli silk
By AustinMayert
Deli shredded eel is a traditional and famous dish popular in Leshan and Emei. Because the "cooked pulling" method during initial processing is completely different from that of shredded eel in other places, the materials are exquisite and the production method is unique. The dishes are green, red and bright, and have a fragrance. The taste is spicy and crisp, the meat and vegetable ratio is appropriate, oily but not greasy, and rich in nutrients.
Recipe Recommendations
- monopterus Albus 600 grams
Steps for Deli silk
1
The eel spat water for a long time.
2
Boil water in a pot and prepare to boil water to cook live eels.
3
Remove the cooked eels and pay attention to the heat when cooking. The shredded eels cannot be pulled out after the time is short, and the shredded eels will easily break when they grow. Heat is the secret, not passed on.
4
Special tool for pulling the eel shredded.
5
Pour the shredded eel into a bowl for later use.
6
Prepare some ingredients and seasonings.
7
Put 100 grams of rapeseed oil and 50 grams of suet oil in a wok, and cook on low heat until 50% heat. Stir shredded ginger, chopped green onion, garlic slices, star anise, and stir fry until fragrant. Change to high heat, add kimchi (shredded), soak ginger, soak pepper, and homemade spicy bean paste, stir-fry for half a minute. Pour in shredded eel, stir fry for about two minutes. Add stock, sprinkle with a little pepper, change to medium heat, and bring to a boil. Stir thin and sprinkle evenly. Add bitter horse cabbage (Cut into 5cm sections. If there is no bitter horse cabbage, you can replace lettuce leaves.) Add salt and monosodium glutamate, remove from the pot and place into a basin; then sprinkle with finely chopped Chinese toon sprouts, sprinkle with a little chopped green onion and coriander, sprinkle with dried chili noodles and pepper noodles.
8
Heat 150 grams of rapeseed oil in a frying pan. When the pork belly (diced) is fried until golden brown, remove from the pan. Pour the oil on the semi-finished surface, and then evenly sprinkle the remaining chopped green onion, coriander and shredded agastole on the oil surface. "Delicate-cooked shredded rice" dishes are served.
9
Except for heads and internal organs, eels don't eat, but dragon bones (spine bones) are also delicious. Remove the head of the keel, wash it, and fold it into 3 cm long pieces.
10
Put the ingredients into an oil pan and fry them, and 50% of the hot oil will be served. After starting the pan, sprinkle with some pepper noodles, chili noodles and salt and monosodium glutamate to make a crispy and delicious dish with wine.