Chinese Food
Braised eel with scallion in thick oil and red sauce
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After new year's Eve, the atmosphere is tense. I dare not go out at will. Even if I go out, I will buy enough food for at least one week. You can't always eat meat. You have to match fish and shrimp. It's the first time to freeze the eel. I don't know if it will affect the taste of the cooked eel. After today's burning, I found that there is no problem at all. As long as it's not steamed, it's OK. The finished product is not so beautiful. The skin is a little off. Cook for an hour. But the longer you cook, the better. I've had a stew for six hours. It's really instant in the mouth. It's fat but not greasy.
Cooking ingredients
Cooking Steps
Step1:Cut the eel back into sections. The length is about five or six centimeters. Cut the scallion into sections. Slice the ginger.
Step2:Heat the oil in the pan and fry the eel in the pan. Later fry the onion together. Fry both sides of the fish thoroughly. Then put in the star anise.
Step3:Pour in the cooking wine and let it go.
Step4:Add in the old soy sauce and oyster sauce, and boil over high heat.
Step5:Then cover the pot and simmer it all the time. The time is controlled by yourself. A little longer is better.
Step6:Sprinkle a handful of shallots before going abroad.
Step7:Well don
Cooking tips:There are skills in making delicious dishes.
