Xiangtan eel(xiang tan jia chang shan yu )

Xiangtan eel

Introduction:

"It's an ordinary home dish in Xiangtan spring. Its ingredients are very exquisite. It's almost eaten into the whole spring! They match together, taste is very compatible, no less than enjoying a small symphony, we can savor their unique fragrance... The beauty of spring, so into our body and mind, so that we sincerely send out praise to nature

Production steps:

Step 1: lettuce, shredded ginger, pepper, pickled vegetables, add a little salt and vinegar to marinate and put them on the saucer

Step 2: cut the leek and laver, and prepare the best seasoning.

The third step: wash the dishes, burn the red, put some salt, pour the tea oil, burn the foam to disappear, place the eel slices, stir fry, put some cooking wine in about two or three minutes, remove the fishy bone, and wait for the eel slices to explode, then dish the eel slices into the pan and add the ingredients dish 1..

Step 4: simmer for about 15 minutes, pour in ingredients dish 2, stir fry

Step 5: add a few monosodium glutamate, lard, soy sauce, plate.

Materials required:

Monopterus albus: 500 ~ 1000g

Leek stem: 100g

Shredded cucumber and lettuce: About 100g each

Water celery: 100g

Perilla: 3-5 leaves

Tea oil: appropriate amount

Chili powder: appropriate amount

Note: to make eel, like other places, dry fried or oil boiled silk, Xiangtan people regard it as a wild thing, Xiangtan people must leave blood to cut eel, then cook and fry, stuffy soup, eel without soup is unimaginable, seasoning to put cucumber (lettuce), pickle, perilla, pot also put a kind of wild parsley called water celery, when served on the table strange fragrance, delicious, package you unforgettable

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang Tan Jia Chang Shan Yu