Chinese Food
It is impossible for the Monopterus albus to grow up under the contraceptive pill popularized by the traditional Langling Monopterus
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Jiangnan people like to eat eel. The most famous is the so-called 108 course long fish feast. I haven't heard of it before. I'm used to eating eel paste in sesame oil, long fish in soft bag, fried tiger tail, fried eel with shrimp. But I seldom do it because of the complexity of Liangxi eel in Wuxi and Lanling eel in Changzhou. For eel, you should choose a large wild eel of no less than three Liang each. The belly should be yellow and the back should be black. Go to the bone row and knock on the fried material. Finally, steam the table with Meicai. Crispy, fragrant, waxy and soft. For knock on row, you need more meat. Otherwise, what can you knock on. The cooked eel needs to be fried to make the eel meat crisp. In this way, the soup can be better absorbed when the eel meat is full of rich soup. The eel is a kind of slow work. It needs your patience. Let the fried eel return from crisp to soft. The taste is fragrant and waxy. Many people are afraid of eating Monopterus albus. It's said that they grew up with birth control pills. This is unreasonable. Monopterus albus is hermaphrodite. When they were young, they were females
Cooking ingredients
Cooking Steps
Step1:The Monopterus albus can be full only if it is three pieces of one jin. If it is too small, it will have no meat taste.
Step2:Knock the eel with a knife row. It's 45 degrees positive and 45 degrees negative.
Step3:Cut into four finger wide segments.
Step4:Open the oil pan. Heat it to about 180 degrees. Fry the eel.
Step5:The skin of fried eel is wrinkled. It's crispy.
Step6:Leave a little oil in the pot. Pour in garlic, onion and ginger to stir fry to give the fragrance.
Step7:Pour in the fried rice eels, spray the cooking wine, add a little salt, mix the old sauce, add a little more hot (depending on how much you like) and pour a few drops of Zhenjiang vinegar. Then add in the water to submerge the eels and bring to a boil. Simmer on a low heat.
Step8:Cook until the juice is collected.
Step9:Write one more. I'll finish the eighth step. The authentic eel needs to be piled up in a bowl. It's stuffed with processed moldy dried vegetables. Then it's steamed. That's the final product. I was lazy and went straight to the table.
Cooking tips:There are skills in making delicious dishes.
