Fried shredded eel with leeks and bean sprouts
By VicentaLakin
Recipe Recommendations
- eel 250 grams
- leek 100 grams
- mung bean sprouts 200 grams
- soybean paste 2 teaspoons
- onion a small dish
- white sugar appropriate amount
- chicken essence a little
- cooking wine 2 teaspoons
- white pepper appropriate amount
- Jiang appropriate amount
- minced garlic appropriate amount
- slightly spicy
- explosion
- ten minutes
- ordinary
Steps for Fried shredded eel with leeks and bean sprouts
1
Wash the eel, blanch it in boiling water for 5 minutes, pick it up and wash it in cold water repeatedly to remove the mucus, nail a nail on the wooden board, with the side where the nail head leaks out facing up, and press the head of the scalded eel fixed on the nail, use a bamboo blade to cut the eel from top to bottom, separate the meat and bone, and divide one eel into four shredded eel. Then chop off the head and bones. Then change the shredded eel into a 2-inch section.
2
Prepare mung bean sprouts, wash and drain.
3
Wash the leeks and cut them into sections for later use.
4
Heat the pan very hot, pour in a large spoonful of oil, wait until the oil temperature is 6- 7%, add the ginger and garlic and stir-fry until fragrant, then pour in the shredded eel and stir-fry. From time to time, use a shovel to scoop up the shredded eel, stir and spread it out, try not to stick the bottom of the pan until the shredded eel is fried and roasted very dry and hard.
5
Continue to spread out and stir-fry, keep turning on high heat and frying to remove the water in the shredded eel. When the color of the shredded eel turns dark brown (it doesn't matter if there is adhesion), decant the excess oil, add 2 teaspoons of soybean paste and 2 teaspoons of cooking wine, stir fry together, and the aroma of sauce suddenly overflows.
6
Add leeks and mung bean sprouts and stir fry over high heat.
7
Sprinkle with a little salt, sugar, chicken essence, and white pepper, stir well, then turn off the heat and serve out.
8
The clear, crisp, crisp and crispy leek bean sprouts are ready. After the shredded eels are roasted and fragrant, they are very chewy and very fragrant. The bean sprouts are crisp and have a great taste. A pretty good dish with wine!Fried shredded eel with leeks and bean sprouts Make Tips
The shredded eel must be drained and then added to the pan to stir-fry. It is best to use a cloth to drain the water before frying so that it will not stick to the pan. Also, make sure to heat the pan very hot before pouring in the oil. First add ginger slices and then add shredded eel to stir-fry, and it will not be easy to stick to the bottom of the pan.