Garlic eel tube
By RafaelWalsh
Ingredients: soy sauce,salt,eel,cooking wine,Jiang,broth,sugar,garlic head
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- simple
Steps for Garlic eel tube
1
Medium-thick rice eel heads and 2 heads of 10 garlic sticks. Buy the live rice eel and let the stall owner row it into an "eel tube"
2
After returning home, remove the heads and tails of the eel, scrape and wash the internal organs, and peel the garlic for later use
3
The eel has a disgusting layer of mucus on its surface
4
Scissors cut the eel into three-finger-wide sections
5
Boil boiling water and pour it into the eel tube, blanch for 2 to 3 minutes and gently stir
6
There will be layers of thin films floating up, and this is disgusting mucus.
7
Pick it up and rinse it with cold water
8
Sau-fry garlic cloves until fragrant
9
Spread the bottom of the casserole
10
Leave a little oil at the bottom of the pot and stir-fry the ginger slices and eel cones
11
Pour it on the garlic cloves
12
Add stock or boiling water, soy sauce, cooking wine, salt and sugar to stew the pork to leave the bones, collect the juice, and completeGarlic eel tube Make Tips
The slime of the eel has always been difficult to remove when kneading flour, salt, etc., and the soup produced is a paste. Once, when buying shredded eel, I was inspired by the boss's process of scalding the shredded eel. I tried it and found that it was really good. The soup is clear and refreshing. It's not easy to burn it for too long, otherwise it will spread out (I also want to take pictures today, it will spread a little if it takes a long time), and it can't be too short, otherwise the mucus will not go clean, it depends on the feeling!!