Chinese Food
Panlong eel
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When I was a child, I liked eating the Panlong eel made by my mother. But I never did it. Because I felt the slippery eel hairy. After I had a family by myself, I missed the taste very much. I recalled my mother's practice and made it myself. It turned out to be very successful. My daughter also loved it very much. This afternoon, she asked me to make her favorite eel. She also said that she would eat it at least once a week in the future.
Cooking ingredients
Cooking Steps
Step1:The Panlong bought is washed clean under the tap water. Be careful they slip away.
Step2:Prepare a clean pot. Dry cook. When the pot is hot, pour the eel in. Then cover it immediately. Remember to do it immediately. Otherwise, the eel will run away. When I did it for the first time, I ran one. I was afraid to catch it. So I let it run to the sewer. Plate after scalding.
Step3:Cut ginger and garlic into pieces. Cut onion and celery into sections. Prepare a portion of chopped chili.
Step4:Put tea oil in the pot. It's OK to use vegetable oil without tea oil. First, chop the ginger, garlic and chili into the pot and stir fry. Then put in the scalded eel. Stir fry. Because there is a lot of salt in the chopped pepper itself. So I didn't put too much salt in it. Until I saw that the eel was rolled up. A few minutes later, make sure that the eel is well cooked. Put in the celery. Put in the old soy sauce. When the pot is out, put in the onion.
Step5:Loading.
Cooking tips:The eel for Panlong can't be too big or too small. Select and so on. Because we are from Hunan Province. We like to eat chilli. So my side dish is chopped chilli. If you don't eat spicy, you can use it to call your head. It tastes delicious too. There are skills in making delicious dishes.
