I'm sorry

By VicentaLakin

I'm sorry
He went to the TV station to record the show, followed by a teacher with more than 30 years of experience to learn the song "The Dragon" and then went home and rewritten it. I don't have any fresh water eel in the north. I bought it on the Internet for about $750 grams, $139, and I'm afraid it's over. Although cooking needs to be improved, this fish is really good. Eat while it's hot, it's smelly, it's fragrance, it's particularly rare. Next time, I'm going to be a steamer, not a cook。

Recipe Recommendations

  • River eel art. 1
  • litchi 10 teeth
  • cucumber 1 piece
  • small tomatoes of 3
  • flour 100 grams
  • corn starch 100 grams
  • Jiang 1 block
  • onion half a
  • salt 3 grams
  • white sugar 5 grams
  • oyster sauce 20 grams
  • white pepper 3 grams
  • chicken powder 2 grams
  • yellow wine 20 grams

Steps for I'm sorry

  • Make I
    1
    (b) The eel is burned with hot water of about 60 degrees, the diaphragm on the skin is scraped, the internal organs are removed and cleaned
  • Make I
    2
    Drying of the eel on the board, which can be operated with kitchen paper or clean towels in order to prevent slippage
  • Make I
    3
    Cut with a sharp knife from the head to the tail, with a gap of 0.5 centimetres, and do not cut the abdomen; this step is a test of how thin I am, with about 1 centimetre
  • Make I
    4
    It smells like ginger, onions, yellow wine
  • Make I
    5
    And fresh twigs to skin, and to break, and to extract
  • Make I
    6
    With starch, salt, sugar, chicken powder, white pepper powder, water, one starch
  • Make I
    7
    Cucumber slices, ketchup cutters, tablet spares
  • Make I
    8
    Eels are covered with flour and starch blends, both inside and outside the body, and are shuddered to surplus powder before entering the pot
  • Make I
    9
    (a) Burn an early boiler of oil, throw a piece of ginger and float on the surface of the oil with the right temperature; carry a fish head, slowly rounding the eel plate into the pan, and then the fish head into the pan when the bottom is shaped
  • Make I
    10
    (b) When the surface is yellow, the oil boiler rises, and the eel is blown up again, and the skin is much more clenched
  • Make I
    11
    (a) A different pot where the starch powder or swirling water is put into the pot, and the small fire is warmed up to boiling, soaks of platinum oil or soaks of trim
  • Make I
    12
    An eel on one hand and a eel on the other hand
  • Make I
    13
    - Eels ploughing
  • Make I
    14
    And a little juice, while it's hot。

    • I'm sorry Make Tips

    This dish is a test of knives and fire, and we can use steaming methods before we reach master's level。

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