On the tip of the tongue(she jian shang de huang shan ze ze bao )

On the tip of the tongue

Introduction:

"Tip of the tongue 2 season 2, we saw the rice field eel gel pot, rice field eel gel pot. The fragrance of the dish is sent out in the high temperature tile pot, which can be smelled in the distance, and it tastes fresh and original. If the eel gel pot with bright green and red pepper, it will be more attractive! "Gel" is a common cooking method in Guangdong, but it is rare in high-end hotels. A pot of delicious jelly dishes is usually prepared by the host himself. The ingredients and ingredients are fried in a dry earthen pot without adding water until they are cooked. Due to the continuous heating of the oil during the dry cooking, it makes a "jelly" explosion, hence the name "jelly vegetable". If steamed hairy crab is the representative of Cantonese's mild taste, then jelly pot embodies the other side of Cantonese's & quot; heavy taste & quot. Gel pot originated in Guangzhou in the early 1980s. At that time, innumerable large-scale stalls poured into the streets of Guangzhou. These stalls are popular with the Kwai Tung, with their quick hands and fragrance. And gelatinous pot is a must-have dish in a big food stall;. After being baked at a very high temperature, the soup in the earthen pot evaporates rapidly and makes a & quot; Zizi & quot; sound, so it is called & quot; jelly Pot & quot; (similar to Cantonese pronunciation)

Production steps:

Step 1: select the small fresh eel to remove the intestine and wash the blood

Step 2: Sprinkle with fine salt to remove the film on the body

Step 3: ginger, garlic, pepper, cut and set aside

Step 4: cut the green onion, pepper and other ingredients well

Step 5: heat up the oil pan

Step 6: stir fry onion, garlic, ginger and other ingredients

Step 7: add pepper and stir until fragrant

Step 8: stir fry the eel together

Step 9: add soy sauce and sugar to stir fry

Step 10: add 2 tbsp Zhuhou sauce and 1 tbsp seafood sauce and stir fry slightly

Step 11: add a small amount of ginger and garlic slices in casserole and saute until fragrant

Step 12: pour the eel in the casserole into the casserole and cover it. When you hear the "sizzling" sound in the casserole, pour a circle of Shaojiu along the casserole cover

Step 13: wait for a moment, remove the lid of the pot, after the eel is cooked, drop in sesame oil, turn off the fire immediately, and taste while it is hot

Materials required:

Monopterus albus: right amount

Red pepper: right amount

Garlic: right amount

Zhu Hou sauce: right amount

Ginger: right amount

Scallion: right amount

Sugar: right amount

Old style: moderate

Shaojiu: moderate

Sesame oil: appropriate amount

Seafood sauce: right amount

Note: 1. If you have fresh Monopterus albus, please buy fresh one. If you can't buy fresh one, choose frozen one. People who are too lazy to get blood can also scald them with boiling water. 2. Green and red peppers are purely decorative, which makes the rice field eel pot with dark color more appetizing. 3

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : She Jian Shang De Huang Shan Ze Ze Bao