Hot eel slices(huo bao shan pian )

Hot eel slices

Introduction:

"Recently, my friend brought me a few catties of Monopterus albus from the countryside. Don't underestimate this Monopterus albus. It grows naturally and is pure wild. It's not artificially cultivated in the market. It's not necessarily bought in the north with money. Eel is the favorite of many people in Chongqing. There are many ways to do it, such as hot, dry fried, pickled pepper, spicy, boiled and so on. Hot eel slice is a home-made Sichuan dish, which is available in general stalls. There are some spicy dishes in the restaurant, some of which are not the same with red peppers. Eel is as delicious as any other freshwater fish, and its nutritional value is also the highest among freshwater fish

Production steps:

Step 1: take two catties of eel, remove the intestines, remove the bone spurs, cut into pieces with a knife, wash the blood stains, code the eel with salt, remove the mucus on the surface, rinse and drain the water, then code it with salt, rinse and drain it for later use

Step 2: shred ginger, slice garlic, slice red pepper,

Step 3: pick and wash garlic moss

Step 4: prepare a proper amount of Pixian Douban sauce and a handful of dried pepper

Step 5: pour more oil into the frying pan and heat it to 80% heat

Step 6: add the eel slices and fry them until they are cooked. Stir fry them gently to make them heated evenly. The time for frying is not very long. As long as you see the color of the fish turns white, you can pick up and filter the oil.

Step 7: leave the bottom oil in the frying pan and heat it up

Step 8: stir fry Pixian bean paste with ginger, garlic and red pepper

Step 9: pour in the fried eel slices and stir fry. Add 1 spoonful of salt, 1 spoonful of five spice powder, 1 spoonful of cooking wine, 1 spoonful of soy sauce and 1 / 2 spoonful of sugar. Stir fry for 5 minutes

Step 10: pour in garlic moss, stir fry for several times, add a little chicken essence, and then set it on the pan

Materials required:

Eel: 700g

Garlic moss: 100g

Garlic: right amount

Ginger: right amount

Five spice powder: appropriate amount

Sugar: right amount

Cooking wine: moderate

Right amount: red pepper

Chicken powder: right amount

Soy sauce: moderate

Oil: right amount

Dried prickly ash: appropriate amount

Salt: right amount

Pixian Douban sauce: right amount

Note: the mucus on the eel has a fishy smell, so it's not easy to wash. Then we can grab it with salt and then wash it. In this way, the eel can be washed very clean.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Huo Bao Shan Pian