Shredded eel in fragrant oil
Ingredients: chicken essence
Recipe Recommendations
- eel appropriate amount
- Zizania appropriate amount
- Jiang appropriate amount
- green onion appropriate amount
- lard appropriate amount
- soy sauce appropriate amount
- yellow wine appropriate amount
- pure water appropriate amount
- cornflour appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- black pepper appropriate amount
- sesame oil appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Shredded eel in fragrant oil
1
Slice ginger.
2
Cut the silk.
3
Then cut.
4
Wash the shredded eel and drain the water. I will marinate the shredded eel with soy sauce, rice wine and shredded ginger for 10 minutes.
5
Shred water bamboo leaves for later use.
6
Put lard and shredded ginger in the pan.
7
Mix soy sauce, soy sauce, purified water, corn flour, chicken essence, pepper, vinegar, and ginger into a sauce.
8
Saute the shredded ginger until fragrant.
9
Pour in the shredded eel and stir-fry.
10
Add shredded rice bamboo.
11
Stir fry.
12
Stir fry until soft, drizzle with seasoning sauce.
13
Leave a hole in the middle of the shredded eel, add the chopped green onion, and sprinkle with a layer of shredded black pepper on the surface.
14
Heat with a little sesame oil and pour on the chopped green onion.
15
Mix it when eating.Shredded eel in fragrant oil Make Tips
1. The oil is strong, a little more oil than usual. 2. Not using lard to make shredded eel is just being a hooligan. 3. Make a sauce and add soy sauce, light soy sauce, chicken essence, pepper, purified water, corn flour, ground ginger, and vinegar. In addition, I will marinate the shredded eel with soy sauce, rice wine and shredded ginger for 10 minutes. 4. Rapidly stir-fry shredded eel at high oil temperature,(the accessory is shredded Zizania) Finally, pour all the prepared seasonings into and stir fry quickly. 5. Finally, lay a hole in the shredded eel and come out, put a large amount of chopped green onion in the middle, then sprinkle black pepper on the surface, and drizzle with hot oil. In addition, rice bamboo is good this season. I used rice bamboo instead of winter bamboo shoots. As for the ham that catches the flavor, I won't put it in. I'd better save it for other places where I need it. So it won't take long before and after frying this dish, in my opinion, a few minutes is enough. (Of course, the premise is that the firepower is strong enough.) In addition, this time I used shredded black pepper instead of white pepper powder, which gained another satisfactory taste. The improvement is good.