Fried tiger tail(qiang hu wei )

Stir fried tiger tail method:

Raw materials for stir fried tiger tail

Medium striped eel 5000 grams, ginger 1.5 grams, garlic 1 grams, soy sauce 25 grams, sesame oil 15 grams, Shaojiu 5 grams, monosodium glutamate 1.5 grams, cooked lard 25 grams, a little pepper.

Processing steps of fried tiger tail

1、 Blanch the eel in a boiling water pan. Fish out the eel shreds, take a section of tail back, a total of 400 grams as raw materials (each 500 grams of eel can only take tail back about 50 grams), the rest of the eel back and eel belly for other purposes.

2、 Wash the eel tail, bring it to a boil with cold water, add Shaojiu, bring it to a simmer over a low heat for one or two minutes, then remove it with a colander, drain the water, put it into a bowl, add soy sauce, monosodium glutamate, ginger, sesame oil and pepper, and mix a little.

3、 Wash and heat the frying pan, add 25g lard, stir fry the mashed garlic until the color turns yellow, then pour the mashed garlic with the oil on the eel tail.

crux

① The medium striped eel is selected, and its meat is fat and tender. When boiling water is boiled, it should be too rotten to keep it unbroken. ② Before adding seasoning, the eel tail must be drained, otherwise it will affect the dishes

Fried tiger tail

Fried tiger tail is a famous traditional dish in Yangzhou and Huaiyin of Jiangsu Province. It is made from a section of pure meat on the back of eel tail and seasoned with boiling water and consistency meter. It is named because it looks like tiger tail. Eel is commonly known as Monopterus albus. It has been listed as the top grade of fish in China since ancient times. Because of its rich nutrition, it has the effect of Tonifying the five internal organs and treating deficiency and damage. Some famous traditional Chinese medicine used to treat diseases and tonify the body. In summer, the effect is more significant. There was a saying that "the rice field eel in summer is better than ginseng". It is said that the cooking of rice eel began in the Han Dynasty and became more popular in the Tang and Song dynasties. Huaiyang region of Jiangsu Province began to make eel dishes early, and has rich cooking experience. Many Chinese and foreign customers are full of praise for its delicious taste after tasting this famous historical dish.

Main and auxiliary materials

Live Monopterus albus 1000g, garlic 25g

50 g coriander, 50 g sesame oil

10g monosodium glutamate, 50g superior soy sauce

Zhenjiang vinegar 25g, pepper 2.5G

Chicken soup 50g, refined salt 10g

Green onion 10g, ginger 10g

practice

1. Take an iron pot (or aluminum barrel), pour in clean water, heat and bring to a boil. Add 15 grams of scallion, ginger, refined salt and rice vinegar. Put all the eels in the pot and cover them tightly to prevent them from jumping out. After scalding to death, remove the lid of the pot, stir the eels gently with a hand spoon to remove the mucus on the eels. Then pour in some cold water, turn to a low fire and cook for a while. Take out the eels and rinse them with clean water wash sth. clean. Then, put the eel one by one on the chopping board, hold the head in the left hand, and insert the eel from the gill with a bamboo knife in the right hand, and then draw it to the anus. Then, stick the bamboo knife to the back bone, insert it half deep, and draw it to the tail. Then turn the fish over, cut off the spareribs, remove the viscera, and cut the fish to the tail. Use the knife to cut it 7.5cm away from the eel's tail, and put it on the plate neatly Eel tail).

2. Take a small mixing bowl, put chicken soup, monosodium glutamate, top-grade soy sauce, 10 grams Zhenjiang vinegar and pepper in it, mix it into juice with chopsticks, wash garlic and cut it into fine rice, wash coriander and disinfect it.

3. Heat up the pan, add water and bring to a boil. Heat the eel tail thoroughly. Take out the dried water and place it on the plate. Pour the right juice on the plate. Put the garlic powder in the middle. Heat up the small pan, add the sesame oil and heat it to 80%. Pour the garlic powder on the plate. Put the coriander on the edge of the plate and serve.

Key technology

1. Scalding eel with salt is to keep the eel meat from cracking, rice vinegar is to make the eel meat loose and bright, and has the effect of removing fishy smell. According to years of practice, 50 grams of salt and 100 grams of rice vinegar are put into 5 kg live eel.

2. Eels can be divided into single back and double back. Single back, that is to say, when we row the spine, we must row to the end with each knife. Row double back, that is, when row the spine, a knife does not row to the end, but the last knife row to the end, so that both sides of the back meat connected into a strip.

nutritive value

It is rich in nutrition.

This dish is golden in color, eel tail meat is fresh and tender, Youjian, code in the plate like tiger tail, so it is named.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Qiang Hu Wei