Stewed eel(hong wei bai shan )

Method of stewing white eel with red sauce:

Raw materials for making red stewed eel

Live eel 1000g, fat meat 250g, cooked lard 50g, refined salt 3G, monosodium glutamate 1g, cooking wine 250g, onion 15g, ginger 15g, pepper 1g, garlic 100g, soy sauce 50g, lacquer vinegar 50g, rock sugar 25g, sesame oil 5g.

Processing steps of red stewed eel

1. Turn the eel around, blanch the fish with 70% hot water, and then wipe off the fluff on the surface of the eel with straw and coal ash. Insert the eel with chopsticks from the incision, wring out the intestines, wash them, cut off the whiskers, wash them again, put them on the chopping board, cut them into 5 cm long tubes, wash them and put them on the plate for use. Cut the fat meat into strips 17 cm long, 2 cm wide and 1 cm thick.

2. Take a big earthen bowl and put it on the bamboo grate. Put garlic petals, scallion, ginger slices, eel, soy sauce, cooking wine, lacquer vinegar, refined salt, rock sugar, cooked lard in turn. Then add 500 grams of cold water. Cover it with a porcelain plate. Bring it to a boil over a high fire. Move it to a low fire and simmer for 30 minutes. Remove the eel from the fire. Put it on a plate and arrange it neatly. Remove the onion, ginger and fat Meat sticks. Boil the original juice in the earthen bowl into thick juice

The characteristics of red stewed eel are as follows

Eel, or river eel, grows in fresh water. Its meat is tender and delicious. It is rich in fat (up to 8%). Traditional Chinese medicine believes that its meat is sweet and flat, which can tonify deficiency, dispel wind dampness and kill insects.

Stewed eel

The main ingredient of red stewed eel is live eel. It belongs to Hunan cuisine. This dish is red and bright, thick soup, soft but not rotten, delicious and pleasant. It is a traditional famous dish in Hunan.

Cuisine

Hunan cuisine

Food materials

Ingredients: live eel (eel) 1000g.

Ingredients: pork (pork ribs / fat meat) 250g.

Seasoning: 50 grams of cooked lard, 3 grams of refined salt, 1 gram of monosodium glutamate, 250 grams of cooking wine, 15 grams of scallion, 15 grams of ginger, 1 gram of pepper, 100 grams of garlic, 50 grams of soy sauce, 50 grams of lacquer vinegar, 25 grams of rock sugar, 5 grams of sesame oil.

Production method

1. Put the eel on the wooden table, chop off the head with a knife (do not break the gall, otherwise it will have bitter taste), scald the fish with 70% hot water, then wipe off the fluffy film on the surface of the eel with straw and coal ash, cut off the edge of the whiskers, insert the chopsticks from the incision, twist out the viscera and wash it again, put it on the chopping board and cut it into 5 pieces Cm long tube, marinate with cooking wine and salt for 10 minutes, drain the water and put it into the soup plate neatly.

2. Scrape the pork and cut it into strips 17 cm long, 2 cm wide and 1 cm thick.

3. Peel the garlic, cut the scallion into sections, cut half of the ginger into mince, and break the remaining scallion and ginger.

4. Take a big earthen bowl and put the streaky pork on the bamboo grate. Add garlic petals, onion knots, ginger slices, eel, soy sauce, cooking wine, lacquer vinegar, refined salt, rock sugar, and cooked lard in turn. Then add 500 grams of cold water (water is less than eel). Cover it with porcelain plate and press it with heavy weight. Bring to a boil on a high fire and simmer on a low fire for 30 minutes Minutes away from the fire (simmer until the crispy juice is thick), lift the mat with both hands, put the eel into the plate, arrange it neatly, remove the onion, ginger and pork. Boil the original juice in the earthen bowl to a thick one, add monosodium glutamate, sprinkle with pepper, pour in sesame oil, and pour it on the eel. Add two small plates of ginger vinegar.

Food characteristics

Eel, or river eel, grows in fresh water. Its meat is tender and delicious. It is rich in fat (up to 8%).

nutritive value

Traditional Chinese medicine believes that eel is sweet in taste and flat in nature. It can tonify deficiency and win, treat rheumatism and kill insects.

History and culture

More than 200 years ago, there was a dish named "red stewed eel" in Suiyuan Shidan. It is pointed out that there are three precepts in cooking this dish: one is wrinkled skin, the other is meat bowl, and the third is early salt drum. Xianglaihong nestled up to the white eel and drew benefits from it. This dish is red and bright, thick soup, soft but not rotten, delicious and pleasant. It is a traditional famous dish in Hunan.

In the early 1920s, Zhao hengti, governor and governor of Hunan Province, invited Zhang Taiyan, a master of Chinese culture, to give lectures in Hunan. Zhao hosted a banquet at the foreign businessmen's club in the South Gate of Changsha City, hosted by the famous chef Sheng Shanzhai. Zhang highly appreciated the dish of "red stewed eel" and praised it as "beyond the list of Suiyuan food".

Another way

Live eel... 1000g pepper... 1g

Fat meat... 250g garlic... 100g

Rock sugar... 25g soy sauce... 50g

Shaoxing wine... 25g monosodium glutamate... 1g

Congjie... 15g refined salt... 1g

Ginger slices... 15g sesame oil... 5g

Lacquer vinegar... 50g cooked lard... 50g

1. Turn the eel around, blanch the fish with 70% hot water, insert chopsticks from the incision, wring out the intestines, wash them, cut off the fringe, clean them again, put them on the chopping board, cut them into 5 cm long tubes, wash them and put them on the plate for use. Cut the fat meat into... 17 cm long, 2 cm wide and 1 cm thick strips.

2. Take a big earthen bowl, put the fat meat on the bamboo bowl, put garlic petals, scallion, ginger slices, eel, soy sauce, Shaoxing wine, lacquer vinegar, refined salt, rock sugar, cooked lard, add 500 grams of cold water, cover the top with porcelain plate, bring to a boil over a high fire, and move to a low fire to simmer Leave the fire for 30 minutes, put the eel on the plate, arrange it neatly, remove the scallion, ginger and fat meat, boil the original juice in the tile bowl to a thick juice, add monosodium glutamate, sprinkle with pepper, pour sesame oil on the eel, and serve.

1. There is a layer of fluff on the surface of fish after scalding, which can be wiped off with straw and coal ash. There are parasites in the gills, and the smell is too heavy. You must cut them off.

2. Do not break the gall when processing fish, otherwise it will have bitter taste.

3. Don't add too much water. It's better to drink more water than meat eel.

4. It can be served with ginger vinegar juice, boiled eggs and noodles.

5. The juice is concentrated by high fire. Because of long-time cuddling, the collagen in the fish is dissolved in the soup and can form self-made Euryale ferox.

1. "Red stewed eel" is a famous traditional dish in Changsha. This dish has been recorded in Suiyuan Shidan more than 200 years ago, and it is pointed out that there are three precepts for cooking this dish: one is wrinkled skin, the other is meat bowl, and the third is salt drum.

2. The eel, or eel, is a migratory fish. Its young eel is called glass eel, which is as expensive as gold. Eel is known as "ginseng in water". Its meat is tender, delicious, rich in fat, protein, vitamin A and high in content. According to traditional Chinese medicine, eel has the function of tonifying deficiency and eliminating wind and dampness. It can treat deficiency and dampness, rheumatism, arthralgia, hemorrhoids and fistula, and has certain curative effect on beriberi.

3. It has bright red color, thick soup, rotten texture, salty taste, sweet and sour taste, suitable for all ages.

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Chinese PinYin : Hong Wei Bai Shan