Spicy eel(ma la shan yu )

Spicy eel

Introduction:

"I bought a few catties of wild eels by chance. I really like them. To know that such a natural delicious rare, must not fail. After a while, I made a spicy eel slice, which is my best. It's spicy, fresh and tender, so that the delicious taste of this natural beauty can be fully expressed. Share with you. "

Production steps:

Step 1: eviscerate the eel, slice it, and don't wash it. The belly of wild eels is yellow.

Step 2: wash the seasoning and cut it well.

Step 3: wash garlic moss and cut into sections.

Step 4: after the pot is hot, add vegetable oil and salad oil to heat, add dried pepper, Chinese prickly ash, pickled ginger, pickled pepper and garlic to the pan. Minced Pixian Douban, stir fry the flavor.

Step 5: add wine, vinegar, sugar and soy sauce to stir fry the eel.

Step 6: add garlic moss, green and red pepper, scallion and stir fry.

Step 7: turn off the heat after the eel is cooked, and add chicken essence and salt mustard (coriander) when you start the pot.

Step 8: serve the dishes.

Materials required:

Wild eel: 2000g

Garlic moss: 300g

Green pepper: right amount

Chaotian pepper: right amount

Scallion: right amount

Coriander: moderate

Soak ginger: right amount

Pickled pepper: right amount

Dry pepper: right amount

Zanthoxylum bungeanum: right amount

Garlic: right amount

Cooking wine: moderate

Pixian Douban: moderate

Soy sauce: moderate

Vinegar: right amount

Sugar: right amount

Chicken essence: appropriate amount

Vegetable oil: right amount

Salad oil: right amount

Note: 1. Proper amount of oil. Don't overdo it. You'll get tired of it. 2. Don't fry eel too long. Too long frying will soften and affect the taste. Of course, artificial feeding eel fried not hard; 3 sugar, vinegar just taste, do not put too much. I hope you can also eat the real local flavor; 4. Don't wash the eel, stir fry it with blood.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: spicy

Chinese PinYin : Ma La Shan Yu