Stir fried eel slices with red pepper(hong la jiao bao chao shan pian )

Stir fry eel slices with red pepper

Raw materials for stir frying eel slices with red pepper

Eel a (slightly larger) 400 grams, red pepper about 150 grams, ginger about 10 grams, garlic 10 grams, pepper 5, cooking wine 8 grams, pepper a little, soup 10 grams, sugar, salt, sauce, wine and other seasonings at will.

Processing steps of stir fried eel slices with red pepper:

1. The eel should be opened first, then the viscera should be removed and cleaned. If the traditional method is adopted, the viscera of the eel can be removed without cleaning. Then flatten the eel with the knife side, cut it into one centimeter and one small section, and marinate it with salt and cooking wine for about 5 minutes.

2. Start wok with cooking oil. First smooth eels with warm oil once. Remove and then start wok. Put shredded ginger, Chinese prickly ash and garlic into wok. Stir fry until fragrant. Then put in red pepper and fry until five mature. At this time, add the eel segment that just slipped out. Then add seasoning and soup. Stir fry for two minutes. Then remove from wok and serve.

Characteristics of stir fried eel slices with red pepper

Eel meat is tender and delicious. According to ancient records, it can also remove dampness and poison, and has a little blood tonic effect.

Attention should be paid to when making fried eel slices with red pepper

If you don't get this dish home, it depends on how the fried skill matches the size of the eel section. Some people like to eat a large section of eel, so it's OK to cut it into two centimeters, but you should pay attention to the time control when frying.

Stir fried eel slices with red pepper

Stir fried eel slices with red pepper is a famous dish with unique Guangdong characteristics, which belongs to Guangdong cuisine. Eel meat is tender and delicious. According to the ancient records, it can also remove dampness and poison, and has the effect of enriching blood. Whether it is so or not, in fact, there is no need to be persistent. It is true that eel is delicious. In the old custom of Cantonese, when a child was weak, he used the eel section to make some ginger stewed rice for him. Some shibasha also sell eels. If you are afraid of killing them, you can ask the fishmonger for help, but the meat will be more delicious.

Introduction to dishes

Cuisine: Cantonese cuisine

Type: Chinese cuisine

It can also remove dampness and poison, and has the effect of enriching blood. In fact, you don't have to be persistent. It's true that eel is delicious. In the old custom of Cantonese, when a child was weak, he used the eel section to make some ginger stewed rice for him.

Some shibasha also sell eels. If you are afraid of killing them, you can ask the fishmonger for help

Manufacturing materials

Eel, a little bigger, 400 grams of red pepper about 150 grams, ginger about 10 grams, garlic 10 grams, pepper 5 grains, cooking wine 8 grams, pepper a little soup 10 grams, general sugar, salt, sauce, wine and other seasonings at will

Production method

The eel is first opened, then the viscera is removed and cleaned. According to the traditional method, the viscera of the eel can be removed without cleaning. Then, as shown in the picture, flatten the eel with the knife side, cut it into one centimeter and one small section, and marinate it with salt and cooking wine for about 5 minutes. Put shredded ginger, Chinese prickly ash and garlic into the wok, stir fry until fragrant, add red pepper and stir fry until five mature. Then add the eel segment, add seasoning and soup, stir fry for two minutes, and then remove from the wok.

matters needing attention

If you don't get this dish home, it depends on how the fried skill matches the size of the eel section. Some people like to eat a large section of eel, so it's OK to cut it into two centimeters, but you should pay attention to the time control when frying. If you want to emphasize Sichuan style flavor, then add 10 pepper, it will be more spicy.

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Chinese PinYin : Hong La Jiao Bao Chao Shan Pian