Eel with pickled pepper(pao jiao shan yu )

Eel with pickled pepper

Introduction:

"In the summer season, Monopterus albus is strong and fat, tender and delicious, rich in nutrition, and has the strongest nourishing effect. Therefore, there is a saying that" Monopterus albus in the summer matches ginseng "among Chinese people. Eel tastes sweet and warm, and has the functions of tonifying deficiency, eliminating rheumatism and strengthening muscles and bones. Eel meat contains protein, fat, phosphorus, calcium, iron, vitamins, niacin and other nutrients. It is a kind of high protein and low-fat food. It is also a good tonic for patients with body deficiency, weakness and malnutrition. The eel has a strong bloody smell. It can be effectively suppressed by soaking ginger and pickled pepper, which can give full play to the natural taste of eel. Fried eel with pickled peppers has also become the first choice for eel dishes

Production steps:

Materials required:

Wild eel: 1000g

Garlic moss: 500g

Green pepper: 100g

Pickled pepper: right amount

Soak ginger: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Salt: right amount

Vegetable oil: right amount

Chicken essence: appropriate amount

White pepper: moderate

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Shan Yu