Chinese Food
Fried eel shreds
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Xiangyou eel silk is a traditional famous dish of Han nationality in the south of the Yangtze River. It belongs to Suzhou cuisine. With fresh eel as the raw material, cut the eel killed on that day into small pieces, put in the seasoning, stir fry in high heat, the color is dark red, oily but not greasy, fresh and delicious. Ring oil eel silk got its name from the fact that the oil in the dish after eel silk was put on the table is still used as our name. It is characterized by delicious eel meat, rich fragrance, appetizing and fitness. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Cut eel shreds into five centimeter long sections. Cut shallots into scallions. Chop garlic into powder. Cut ginger shreds. Set aside.
Step3:Heat the pot and drain the oil. When the oil is 70% hot, add the ginger and explode.
Step4:Stir fry eel shreds for a while.
Step5:Put in the soy sauce.
Step6:Then add salt and sugar and stir quickly.
Step7:Then add cooking wine, stir fry it and add half a bowl of clear water. The soup dries when it's over high heat.
Step8:About three or four minutes. Finish collecting the sauce. Add chicken essence to taste before starting the pot.
Step9:。
Step10:It's finished. It's delicious and nutritious.
Step11:Dad says it's better than the restaurant'
Cooking tips:There are skills in making delicious dishes.
