Shredded eel with garlic(suan xiang shan si )

Shredded eel with garlic

Introduction:

"Eels are also called long fish. In Guangxi, eels are used to cook porridge. People here often take meat after blanching, that is, shredded eels, which can be fried or cooked in soup. Fried shredded eels are also called soft pocket long fish. They are Jiangsu cuisine, fresh and delicious."

Production steps:

Step 1: after washing the eel shreds, blanch them in a boiling water pan.

Step 2: red, green pepper, onion cut into small pieces. Cut garlic slices and prepare mashed garlic

Step 3: take a small bowl of seasoning: half a teaspoon of salt, 4 teaspoons of soy sauce, half a teaspoon of soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of sugar, half a teaspoon of vinegar, a little bit of raw powder, 3 teaspoons of water.

Step 4: fry some lard over low heat. Put some more oil in.

Step 5: put in garlic slices, do not fire, use oil temperature to soak garlic slices for a while.

Step 6: add onion and stir fry.

Step 7: then, add shredded eel and red green pepper, stir well.

Step 8: then pour in the sauce. At this time, stir fry faster. It's better to shake the pot, I can't turn it up, or turn it lightly with a pot shovel, hee.

Step 9: pour in the prepared lard, and you can get out of the pot. Sprinkle with the prepared mashed garlic and serve.

Materials required:

Shredded eel: 250g

Red green pepper: moderate

Garlic: right amount

Onion: right amount

Lard: right amount

Vinegar: moderate

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Raw powder: appropriate amount

Salt: right amount

Note: 1. The fried lard is more fragrant. 2. If you don't like garlic paste, you can sprinkle it with pepper.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Xiang Shan Si