Braised eel with basil and cucumber - this is a good match. recipe-Chinese Food-best chinese food recipes-cooking food

Braised eel with basil and cucumber - this is a good match.

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Perilla is a very common spice in Yunnan, Guizhou, Hunan and other places. It has a best partner - cucumber. Purple perilla dispels fishiness and promotes fragrance. Cucumbers are refreshing and greasy. Hunan people like to use them to cook eel. This is also a very common practice in the local area. Eel has been oiled in advance. It will be more tender and smooth. With cucumber and perilla, it is very fragrant. This dish is very summer.

Cooking ingredients

eel:500g

purple leaves and perilla:moderate amount

cucumber:1

green and red pepper:23

garlic slices:moderate amount

ginger:a few

soy sauce:moderate amount

salt:moderate amount

Cooking Steps

Step1:The treated eel with bone was cut into 3cm segments. Cucumber was cut into strips. Perilla was slightly chopped. Green and red peppers were cut into oblique segments.

Step2:Heat up the oil. Quickly oil the eel section. When the surface changes color, remove it.

Step3:Leave a little oil. Stir fry the garlic, ginger and pepper sections to give the flavor. Add in the cucumber and stir for a while. Stir well the eel sections.

Step4:At last, add soy sauce and salt to taste. Put in Perilla. Pour water into it to submerge the eel. Stew until the cucumber becomes transparent. The fragrant perilla cucumber will cook the eel well.