Eel in Liangxi recipe-Chinese Food-best chinese food recipes-cooking food

Eel in Liangxi

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Liangxi crispy eel, also known as Wuxi crispy eel, belongs to Wuxi cuisine of Jiangsu cuisine. It is a unique traditional dish of Han nationality in Jiangsu eel cuisine. This dish is well-known at home and abroad. It is said to have originated in the period of the Taiping Heavenly Kingdom more than 100 years ago. It was invented and handed down by Zhu, an oil stall owner in Zhijie, Huishan. Liangxi is an important river flowing through Wuxi City. It originates from Huishan, Wuxi. It is connected to the canal in the north and flows into Taihu Lake in the south. Liangxi crisp eel is made of eel silk by twice frying. It has a brown appearance, shiny black light, sweet taste, crisp and palatable. It will not soften even if it is kept for several days. The taste is crispy, juicy and sour.

Cooking ingredients

eel:several

white sesame:a few

balsamic vinegar:a few

raw:a few

salt:moderate amount

sugar:moderate amount

dry starch:moderate amount

white pepper:moderate amount

ginger:moderate amount

cooking oil:moderate amount

yellow wine:moderate amount

Cooking Steps

Step1:Add salt to the water pot. Boil the rice wine. Put in the eel and cook until the mouth is ope

Step2:Remove and clea

Step3:Slicing sectio

Step4:Spread the dry starch. Fry in the oil pan until golden yellow. When you start, it's a little cold. Fry again. At this time, the eel shreds are crispy.

Step5:Oil and rice wine, sugar, vinegar, white pepper. Stir fry in salt pot, then put in eel shreds and stir evenly. Sprinkle white sesame seeds on the plate. Put some ginger on it.