Chinese Food
Stir fried eel
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On New Year's day, I went back to my hometown for a few days. My grandfather went to catch a lot of wild eels specially. When I left, he took a dozen of them home and made them into the family's favorite dry fried eels. They are spicy and delicious. Special dinner. Monopterus albus is scaleless, yellowish brown in color, with irregular dark spots on its side. Its fins are underdeveloped and almost disappeared. There is only one triangular bone in its body. It tastes tender and delicious. It is rich in protein, fat, calcium, phosphorus, iron, vitamins and a variety of plant chemicals. It is a good tonic. It is mainly used for the treatment of Qi and blood deficiency, diarrhea and diarrhea. Therefore, the patients with rheumatism can choose to eat or drink eel wine.
Cooking ingredients
Cooking Steps
Step1:This is the live wild Monopterus caught by grandpa in his hometown. It's quite big. It's said that the wild eel is the most nutritious and the most nutritious.
Step2:Find a board, an iron nail and a sharp knife. Use iron nails to insert in the head of the eel. Nail on the board. Hold the body of the eel with one hand. Use a sharp knife to cut the belly of the eel with the other hand. Take out all the internal organs. Finally, cut off the head. (the eel is so slippery that it's not easy to clean up. It looks like a snake. I'm afraid I can't do it myself. My grandfather downstairs will kill the eel. I asked him to help me deal with the eel.)
Step3:Deal with all eels in turn, and then clean them.
Step4:Cut the eel into pieces for later use. (I cut all the eels into pieces and put them in the refrigerator for freezing. Take it out in advance to defrost when eating. I used 3 pieces of dry fried eel made today.)
Step5:Add cooking wine to the eel section. Mix the raw soy sauce and corn starch. Marinate for 20 minutes.
Step6:Take three peeled garlic cloves and pat them for a while. Wash and slice one piece of ginger. Remove three celery leaves and wash them and cut them into sections. 10g of dried pepper, 10g of prickly ash and 1spoon of Pixian bean paste for standby.
Step7:Heat the pot and add some oil to make it 70% hot. Put in the salted eel section and fry slowly.
Step8:Fry the eel until it turns golden yellow, then drain the oil and set aside.
Step9:Heat the pot and pour in the right amount of oil. Add ginger, garlic, pepper and dry pepper to stir fry the flavor.
Step10:Add Pixian bean paste and stir fry the red oil.
Step11:Stir fry eel evenly.
Step12:Add a tablespoon of oil consumption. Add some water and boil over high heat, then turn to low heat and simmer slowly. (don't put too much water. Just submerge the eel.)
Step13:Stew the eel and collect the juice.
Step14:Stir fry celery for a while.
Step15:Add some chicken essence and stir well before starting the pot.
Step16:Finished product drawin
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Step23:Finished product drawin
Cooking tips:Pixian bean paste is very salty. Oyster sauce also contains salt. When cooking this dry fried eel, there is no need to add salt. There are skills in making delicious dishes.
