Fried shredded eel with onion(yang cong chao shan si )

Fried shredded eel with onion

Introduction:

"Monopterus albus, commonly known as eel, field eel or field eel, is a warm tropical freshwater benthic fish. It is tender and nutritious. The rice field eel from June to August is the fattest, and the one before and after the heat stroke is the best. There is a folk saying that "the rice field eel in the heat stroke competes with ginseng". July 7 is the heat stroke, so this is a good season to eat rice field eel. "

Production steps:

Step 1: soak eel shreds in water for about 10 minutes, cut into slender shreds, wash onion and shred.

Step 2: add oil into the pan, heat it to 50% heat, then pour in shredded eel, and stir fry constantly to prevent paste. Then pour in the shredded onion.

Step 3: stir fry eel shreds and onion shreds over high heat for one minute;

Step 4: add cooking wine, soy sauce and sugar, stir well, sprinkle with white pepper when rotating.

Materials required:

Shredded eel: 100g

Onion: 1

Soy sauce: 2 teaspoons

Cooking wine: 1 teaspoon

Sugar: 2 teaspoons

White pepper: 1g

Note: Although the eel has high nutritional value, it is best to cook it immediately after slaughter, because it is easy to produce histamine after death, which is harmful to human health.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Yang Cong Chao Shan Si