Braised rice eel
By AlexaO'Keefe
During the festival, relatives and friends will inevitably get together. It would be very good to treat guests with this braised rice eel.
Recipe Recommendations
- monopterus Albus appropriate amount
- garlic head appropriate amount
- chives appropriate amount
- ginger appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- black pepper appropriate amount
- chicken essence appropriate amount
- salad oil appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for Braised rice eel
1
When you buy the live eel, first use scissors to cut the eel's neck. Don't cut it, but you must cut the bones in the middle.
2
Hold your head and use scissors to cut off the tip of the mouth and cut open the mouth of the eel.
3
Cut it along the middle seam of your stomach all the way to the bottom of your stomach.
4
Dig out the intestines and rinse them clean.
5
Wash off the killed eels, drain the blood, and place them in the soup pot.
6
Pour in a pot of boiling water, submerge the eel, and immediately cover the lid.
7
Open the lid for 2 minutes, stir it with chopsticks a few times, and the mucus on the eel will automatically separate.
8
Add cold water, wash the slime one by one, and rinse it under the tap.
9
Cut off the tail of the eel and cut the eel into sections for later use.
10
Prepare ingredients: eel sections, peel and peel garlic into garlic grains, cut green onions into chopped green onions, and cut ginger into ginger slices.
11
Pour appropriate amount of oil into the pan, heat the oil, first add garlic and fry until golden brown, then add chopped green onion and ginger slices and stir fry until fragrant.
12
Pour in the eel sections and stir fry.
13
Then add cooking wine and stir fry.
14
Then add soy sauce and stir fry.
15
Add appropriate amount of water, sugar and salt, bring to a boil over high heat and turn to low heat until the eel is crispy.
16
Sprinkle in black pepper.
17
Heat until the sauce is thick and thick, add the chicken essence, drizzle in a little salad oil and stir well.
18
Serve the pan and plate.
19
Sprinkle with a little coriander and garnish.
20
It tastes really good!Braised rice eel Make Tips
1. The mucus on the eel must be cleaned off thoroughly; otherwise, the sauce of the finished dish will turn cloudy, affecting its appearance. Scalding with boiling water is the most labor-saving method; it helps remove the fishy odor and ensures the eel remains tender without falling apart during cooking.
2. Garlic cloves are a must. While just a side ingredient, they effectively remove the fishy smell of the eel. Additionally, after being fried and then braised, the garlic loses its pungency, turning soft, sweet, and very delicious.