Stir fried eel(ban cui shan )

Method of mixing crispy eel:

Raw materials for making crispy eel

There are 250g fresh shredded fish, 800g vegetable oil, 2G Weiqing, 15g sesame oil and 15g sesame oil.

The procedure of making crispy eel is as follows:

1. Deep fry eel shreds in a 9-year-old oil spoon for half a minute, then remove them. Soak them in hot water for a while, then fry them in a hot oil spoon for crispness. Drain and serve.

2. Mix soy sauce, sesame oil and monosodium glutamate into sauce and pour it on the fried eel shreds.

The characteristics of crispy eel are as follows

The color is yellow and black, fresh and crisp.

Stir fried eel

Stir fried eel is a famous local traditional dish in Jiangsu Province, which belongs to Jiangsu cuisine. The color is yellow and black, fresh and crisp. Put shredded eel into a 9-year-old oil spoon and fry for half a minute. Then put it into hot water for a while. Fry it in the oil spoon. Drain the oil and serve. Mix soy sauce, sesame oil and monosodium glutamate into sauce, and cook in the fried eel shreds.

Dish name

Stir fried eel

Cuisine

Jiangsu cuisine

[Characteristics] the color is yellow and black, fresh and crisp.

raw material

Main ingredient: 250g fresh shredded fish. Seasoning vegetable oil 800 grams (actual consumption of about 60 grams), MSG 2 grams, sesame oil, oil 15 grams each.

[production process]

(1) Put shredded eel into a 9-year-old oil spoon and fry for half a minute. Then put it into hot water for a while. Fry it in the oil spoon. Drain the oil and serve. (2) Mix soy sauce, sesame oil and monosodium glutamate into sauce, and cook in the fried eel shreds.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ban Cui Shan