Spicy eel(xiang la shan yu )

Spicy eel

Introduction:

"I'm in the lurch. It's hot and I don't have a good appetite. I make it for appetizers."

Production steps:

Step 1: remove the internal organs of eel, wash and drain

Step 2: cut the dried eel into inch long sections for use

Step 3: seasoning ready

Step 4: pour a little oil into the pan, heat the oil, stir fry the ginger slices for a while, pour in the eel section, stir fry, add a little salt, until it doesn't stick to the pan, then remove and set aside

Step 5: put the oil in the pot, heat the oil, and put the garlic, Chinese prickly ash, dried pepper, bean paste, scallion, etc. into the pot

Step 6: stir fry the seasoning to get the flavor

Step 7: pour in the stir fried eel section, stir fry, spray cooking wine, add soy sauce and sugar, stir well

Step 8: add proper amount of boiling water, cover the pot and bring to a boil

Step 9: about 10 minutes later, eel soft rotten, add a little chicken essence, a little dry water, can be put on the table

Materials required:

Eel: right amount

Cooking wine: moderate

Ginger slices: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Bean paste: right amount

Garlic: right amount

Scallion: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: Delicious appetizer

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Shan Yu