Red eels
By VicentaLakin
Spring festivals are getting closer, years of food are taught, and family members are given a hand in the year. I can't believe I found a lot of "baby." This big eel is one of them. The eels are now in the sea, frozen and delivered to Beijing. Thus, it is very fresh in taste and little in nutritional value. After unfrozen, the meat remains resilient. Eels are particularly tender, although they have thorns, but, apart from a slightly hardened spine, their whole body is soft as a human hair, and even old and unscathed people can eat it, because the thorns can be fully mixed in the flesh, chewing and swallowing。
Recipe Recommendations
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Red eels
1
Eels go inside, gills go, clean。
2
The sauce is ready for a few onions, a garlic, a box of corsets' red sauce; without it, it can be replaced with proper sauce, raw tofu, red tofu, salt, little sugar。
3
Onion cut the tail, garlic cut the pieces。
4
Placing the eel on the plaster, the blood and the belly of the bone were washed together。
5
The eel is cut with a sharp knife to grow into the same short piece of fish, with two pieces of vertebrae in the middle of it, so that it can be turned over and not occupied。
6
The flat-floor frying pan is filled with oil, and when the temperature is 6 or 7 heats, the fish segment code is placed in the pan, so that it does not flip, the medium and the small fire is heated, and it turns back when the bottom is twitched。
7
Turn over, fry the other side, and don't flip until you've got a little focus。
8
Pick out the greasy fish on both sides and make the garlic greasy smell out of the bottom oil。
9
Pour a bowl of hot water, stimulate garlic, then squeeze a proper amount of red roasted sauce into the soup; the sauce can be distributed according to individual tastes and the amount of food; why pour hot water? Because the pot has a layer of protection, the hot pot pours cold water at this time, not only to extend the heating time, but also to cause irreparable damage to the pot。
10
When the soup is boiled, the fish is fed into the soup, with a small fire and a lid for 15 minutes。
11
Open the lid, gather the juice, and paste the onion before and after。
12
Red eel. Smells goodRed eels Make Tips
One, the eels are tender, soft, fresh, unscathed, and can be cooked without wine, but not with too many kinds of sauce. Simple sauce is very good for the beauty of fish; two, the saucers I use are not just stewed meat, but stewed steaks, stewed fish and stew are also delicious; friends who do not have it can arrange the sauce as suggested in my steps above; and it is very good to have a little soup after the final harvest, and the fish graze or rice and roasted meat。