Stir fried eel(bao chao shan yu )

Stir fried eel

Introduction:

"Eels have a yellow belly, which is called Monopterus albus in the world. There are also white eels, slightly thick, white color, both without scales. The larger one is more than a foot long. It is like a snake in shape, but it can't travel on land, but it moves with the wind. Ben Cao Qiu yuan: there are two kinds of eels: yellow eels and green eels. Yellow eels are commonly known as rice eels, green eels are commonly known as rattan eels, wind eels. They are sweet, warm and poisonous. They are good at penetrating deep Tam, and can only be found in winter and cold acupoints. They can cure malnutrition, back and foot dampness, five hemorrhoids, intestinal wind, lower blood, leucorrhea and Yin sores. Pregnant women should not. Eel, taste is also beautiful, but the phlegm slippery

Production steps:

Step 1: wash the eel and chop it into pieces!

Step 2: prepare the seasoning!

Step 3: heat up the oil and stir fry the Pixian Douban into red oil!

Step 4: green onion, ginger, garlic, pepper, stir fry!

Step 5: pour appropriate amount of steamed fish, soy sauce, oyster sauce, sugar, rice wine!

Step 6: stir fry the eel in the pot until it is cut off!

Step 7: add appropriate amount of chicken essence to the pot and put it on the plate!

Materials required:

Monopterus albus: one jin

Scallion: right amount

Salt: right amount

Pixian Douban: moderate

Millet pepper: right amount

Pickled pepper: right amount

Zanthoxylum bungeanum: right amount

Oyster sauce: right amount

Sugar: right amount

Steamed fish soy sauce: right amount

Chicken essence: appropriate amount

Yellow rice wine: right amount

Ginger: right amount

Garlic: right amount

Note: 1: pepper, pepper amount to their own taste to add. 2: no rice wine, you can use beer instead. 3: garlic can put more!

Production difficulty: ordinary

Technology: stir fry

Ten minutes: Making

Taste: spicy

Chinese PinYin : Bao Chao Shan Yu