MA'ANQIAO stewed in brown sauce(bu qi yang xue mei wei wu bi de hong shao ma an qiao )

MA'ANQIAO stewed in brown sauce

Introduction:

"Eel is one of the most fashionable food for nourishing qi and blood. Yam contains carbohydrates, protein, starch, B vitamins, vitamin C, vitamin E, glucose, crude protein amino acids and other nutrients, which can induce interferon and enhance human immune function. According to traditional Chinese medicine, yam is sweet and non-toxic. It has the functions of Tonifying the spleen and kidney, nourishing the lung, stopping diarrhea and astringing sweat. It is a good "food medicine" for tonifying. When the eel cut flowers are saddle shaped and braised with Chinese yam, they not only have high nutritional value, but also have the characteristics of smoothness, tenderness, freshness and fragrance

Production steps:

Step 1: when the eel is bought in the market, it has been removed by the seller.

Step 2: Eel cut flower knife, cut into sections, set aside.

Step 3: put the pot on the fire, add water to boil, blanch the eel for half a minute, bend it into a bridge shape, remove the mucus from the body and wash it with hot water.

Step 4: wash and peel the yam.

Step 5: put the yam cutting hob block in the plate for use.

Step 6: shred ginger, dice green onion, slice garlic, slice green pepper, and set Chinese prickly ash and fennel on a plate.

Step 7: set the pan on fire and add salad oil. When it is 70% hot, fry pepper and fennel, then add shredded ginger, scallion and garlic.

Step 8: add eel and yam and stir fry.

Step 9: add cooking wine and stir well.

Step 10: add fresh soy sauce.

Step 11: add sugar and stir well.

Step 12: add appropriate amount of salt and water, stir well and simmer slightly.

Step 13: when stewed until the yam is soft and rotten, add green peppers and stir well.

Step 14: add green pepper and stir fry for one minute, then put it into the pan.

Materials required:

Eel: 150g

Yam: 100g

Green pepper: right amount

Zanthoxylum bungeanum: right amount

Fennel: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salad oil: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Note: after blanching eel, wash the floating skin with hot water. Do not use cold water, so as to avoid hot expansion and cold contraction, resulting in tight fish, affecting cooking and taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bu Qi Yang Xue Mei Wei Wu Bi De Hong Shao Ma An Qiao