Chinese Food
Home eel (Hunan Xiangtan version)
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Because I'm away all year round and miss the taste of my hometown. In the hot summer, in Xiangtan, my beautiful hometown, all the gears and every household like to eat a share of home-made eels. In the field, eating eels is basically dry fried and shredded. But for us, that's the outrageous thing. We Xiangtan people must keep blood when eating eels. Adding some water celery (wild coriander) and perilla is perfect (the places where eels are sold in Xiangtan are free to send water celery and perilla). It's a pity that we can't buy celery and perilla leaves in Zhejiang Province. There's no flavor of wild coriander. But it's also good to add some simple side dishes A kind of ️
Cooking ingredients
Cooking Steps
Step1:Boneless eel mea
Step2:Lettuce, shredded cucumber (please shield my knife automatically), millet and pepper cut in circles, pickled vegetables are chopped with water soaked hai
Step3:Leek cu
Step4:The rapeseed oil has no foam. Add the eel meat and stir fry for 1~3 minutes
Step5:Add cooking wine. Fry until the taste evaporate
Step6:Add the water that has drowned the eel and boil it. Add the lettuce, shredded cucumber, salt and white pepper (you can also add the soy sauce, but I don't eat the soy sauce flavor
Step7:Continue boiling and add pickled vegetables, perilla leaves and millet peppers to the soup
Step8:Finally, add leeks (the phone is broken. The photos are not clear enough). Leeks are easy to cook, so the time is not too long. Besides, eel soup is also super fresh and delicious A kind of
Step9:It's finished. It's absolutely delicious. My favorite is to eat it with rice.
Cooking tips:There are skills in making delicious dishes.
