Braised eel slices in brown sauce(hong shao shan pian )

Braised eel slices in brown sauce

Raw materials for making braised eel slices

Live Monopterus albus 1000g, water hair yulanpian 50g, cooked lard 50g, peanut oil 50g, cooking wine 50g, refined salt 3G, monosodium glutamate 1g, ginger 15g, garlic 50g, lacquer vinegar 15g, soy sauce 20g, fresh perilla leaf 5g, pepper 0.5g, wet starch 50g, meat broth 200g, sesame oil 5g.

The processing steps of braised eel slices are as follows:

1. Knock the eel unconscious, nail the eel on the long board with an awl, straighten the eel with the left hand, cut the eel from the jaw with a thick back knife in the right hand (without cutting the bone), cut it down from the thick back until the eel tail, then cut the back from the jaw (without cutting the meat), cut the knife from the side of the bone to the eel tail, then separate the spine from the eel meat, pick out the spine and viscera with a knife, and then cut the knife from the tail Cut the eel meat into 4cm long pieces until under the chin and wash. Cut the slices of Magnolia into 4 cm long, 2 cm wide and 0.3 cm thick slices. Cut up the perilla leaves. Slice the garlic. Shred the ginger.

2. Put peanut oil in the frying pan over high heat and heat it to 60%. Stir fry eel slices in the pan until the surface is slightly scorched. Pour in a colander to drain the oil.

3. Put the frying pan on a high heat, add lard, heat it to 60%, fry the garlic slices slightly, and then stir fry

The characteristics of braised eel slices are as follows

The main ingredient of braised eel slices was eel. Eel, also known as eel, commonly known as long fish, no scale childe. Hunan is one of the main production areas, and Dongting Lake area has the most production. Eels contain 17.2-18.8 grams of protein and 0.9-1.2 grams of fat per 100 grams. In addition, eels also contain calcium, phosphorus, iron and other minerals. Traditional Chinese medicine believes that it is sweet in taste, warm in nature, and has the effects of tonifying deficiency, removing rheumatism, strengthening muscles and bones, and strengthening kidney yang. According to compendium of Materia Medica, eel blood can be used to treat ear pain and epistaxis. Eel meat is tender, with few spines and thick meat. From May to June every year, eel is the fattest, cooked in brown sauce. Eel slices are fresh, tender, mellow and soft. There is also a saying among the people that "the rice field eel competes with ginseng". This dish is a famous traditional dish in Hunan.

Braised eel slices in brown sauce

Braised eel slice is a famous traditional dish in Hunan Province, which belongs to Hunan cuisine. This dish is mainly made of eel. The method is braised in brown sauce. The finished product is tender, mellow and soft.

Manufacturing materials

Eel 1000 grams, 50 grams of water hair yulanpian, soup 1 cup, fresh perilla leaf 5 grams, Shaojiu, lacquer vinegar each 2 tbsp, ginger, garlic, pepper, flour, sesame oil each amount.

Dish making

Method 1

① Cut the eel into 4cm long pieces and wash. Cut the slices into 4 cm long and 2 cm wide slices. Cut up the perilla leaves. Slice the garlic. Shred the ginger.

2. Heat the pan, add the oil and cook until the eel is ripe. Stir fry the eel slices until the surface is slightly burnt. Pour in the colander and drain the oil.

③ Then heat up the oil pan until it's six ripe, fry the garlic slices slightly, add the Yulan slices, eel slices, Shaojiu, soy sauce, salt, lacquer vinegar and ginger, stir fry them together, then put in the cold soup and simmer for 1 minute, add purple perilla leaves and monosodium glutamate, thicken them with flour water, pour in sesame oil and sprinkle with pepper.

Method 2

1. Knock the eel unconscious, nail the head of the eel on a long board with an awl, straighten the eel with the left hand, cut the eel from under the jaw with a thick back knife in the right hand (without breaking the bone), and cut it off from the back of the thick meat until the eel tail, Then cut off the spine from under the jaw (without cutting the bone), cut the knife from the edge of the bone to the tail of the eel, separate the spine from the eel meat, pick out the spine and viscera with a knife, then cut the eel meat into 4cm long pieces from the tail to the bottom of the jaw, and wash it.

2. Cut the slices of Magnolia into 4 cm long, 2 cm wide and 0.3 cm thick slices. Cut up the perilla leaves. Slice the garlic. Shred the ginger.

3. Put tea oil in the frying pan and heat it to 60%. Stir fry the eel slices in the pan until the surface is slightly burnt. Pour in the colander and drain the oil.

4. Set a high heat in the frying pan, add the cooked pork, heat it to 60%, fry the garlic slices slightly, and then add the Yulan slices, eel slices, Shaojiu, soy sauce, refined salt, lacquer vinegar and shredded ginger. Then, add 200g of clear meat soup and simmer for 1 minute, add purple perilla leaf and monosodium glutamate, thicken with wet starch, put into a large porcelain plate, pour in sesame oil, remove pepper and serve.

Production tips

1. This dish should be ruddy and tender. The key is to master the sauce. The sauce must be hung on the eel without frying. After eating, there should not be a lot of sauce on the plate or water;

2. Due to the frying process, 500 grams of cooked lard should be prepared.

What to eat

Eel is not suitable for dog meat, dog blood, pumpkin, spinach and jujube.

nutritive value

The main ingredient of braised eel slices was eel. Eel, also known as eel, commonly known as long fish, no scale childe. Hunan Province is one of the main producing areas. It is produced in rivers, lakes, ponds, ditches, ports, rice fields and other waters in the province, especially in Dongting Lake area. The eel is the fattest in May and June every year.

Eel meat is tender, less thorn, thick and rich in nutrition. It contains 17.2-18.8 grams of protein and 0.9-1.2 grams of fat per 100 grams. In addition, it also contains minerals such as calcium, phosphorus and iron. Traditional Chinese medicine believes that it is sweet in taste, warm in nature, and has the effects of tonifying deficiency, removing rheumatism, strengthening muscles and bones, and strengthening kidney yang.

According to compendium of Materia Medica, eel blood can be used to treat ear pain and epistaxis, and there is also a folk saying that eel in summer can compete with ginseng.

It is rich in energy, protein, nutrition and delicious.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Shan Pian