Fried eel slices(min cai bao shan pian )

Fried eel slices

Introduction:

"Eel has the functions of Tonifying Qi and blood, warming yang and strengthening spleen, nourishing liver and kidney, dispelling wind and dredging collaterals. It is especially suitable for people with weak body, deficiency of Qi and blood and malnutrition; people with anal prolapse, uterine prolapse, female strain and internal hemorrhoids bleeding can also eat more; people with rheumatic arthralgia, limb soreness and weakness, diabetes, hyperlipidemia, coronary heart disease and arteriosclerosis can eat more; people with eel wind, pruritus skin disease can not eat; people with chronic diseases, such as bronchial asthma and lymph node disease can eat more Nuclear, cancer, lupus erythematosus, etc. should be taken with caution; in addition, it is not suitable for those whose diseases belong to deficiency heat, or whose heat syndrome has just healed, dysentery and abdominal distension are true. "

Production steps:

Step 1: prepare the material.

Step 2: wash the eel and mark "+" on the fish.

Step 3: cut into 3 cm long segments.

Step 4: mince garlic, slice ginger, cut scallion.

Step 5: in a small bowl, add chicken essence, sugar, soy sauce, white vinegar, stock and wet starch to make juice.

Step 6: pour oil into the pan, stir fry eel at 80% of oil temperature, fry for 15 seconds and take out.

Step 7: leave oil in the pan, saute ginger slices and garlic.

Step 8: pour in the eel, pour in the mixed juice, stir fry quickly, pour in the bright oil.

Materials required:

Eel: right amount

Garlic: right amount

Scallion: right amount

Ginger: moderate

Wet starch: appropriate amount

Soup: right amount

Vegetable oil: right amount

Soy sauce: moderate

Pepper: right amount

White vinegar: right amount

Chicken essence: appropriate amount

Note: the summer eel is the most nourishing and delicious one month before and after the administration.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Min Cai Bao Shan Pian