Boiled eel(wu la bu huan shui zhu shan duan )

Boiled eel

Introduction:

"No spicy food, no spicy food, no spicy food, no spicy food, no spicy food, no spicy food, no spicy food, no spicy food. Eel is rich in DHA and lecithin, which has high nutritional value and low fat content compared with beef. And capsaicin has the effect of taking away the excess fat. If you want to control your body, you can try this dish. "

Production steps:

Step 1: material preparation: wash the eel segment; shred ginger; slice garlic; pepper, bean paste, chili powder, pepper powder / oil, cabbage.

Step 2: pour the oil into the pan and heat it to 30%. Stir fry the bean paste, ginger, garlic and pepper until fragrant.

Step 3: after the seasoning is fragrant, add boiling water, and then add the basic cabbage. (for boiled beef or eel, add boiling water. For chicken soup, add it after boiling. If you add cold water, it will make the seasoning taste worse.)

Step 4: pick up the cooked cabbage with chopsticks and lay it flat at the bottom of the bowl as a base dish.

Step 5: add salt, monosodium glutamate, chili powder according to the taste (since chili powder will be used later, don't add too much here, if you can't eat too spicy, you can also leave it alone), five spice powder (subject to no obvious spice flavor) and white sugar.

Step 6: after the taste is adjusted, enter the eel section. How long to cook depends on personal preference. Some like to eat crispy, others like to eat soft, so you can control it by yourself.

Step 7: pour the cooked eel segments evenly on the bottom of the cabbage, heat the oil in the pot, and sprinkle the chili powder on the eel segments.

Step 8: pour hot oil on the chili powder. Do not heat the oil too high to avoid burning the chili. Then sprinkle with pepper powder or sprinkle with pepper oil to serve.

Materials required:

Eel: right amount

Cabbage: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Chili powder: appropriate amount

Zanthoxylum powder / oil: moderate amount

Bean paste: right amount

Salt: right amount

MSG: right amount

Sugar: right amount

Five spice powder: appropriate amount

Note: one suggestion 1: not only cabbage, but also many vegetables can be used. Soybean sprouts, water spinach, lettuce head, cucumber and so on are very good. Because the taste of eel segment is very different from that of beef, the taste of celery is not recommended. 2: If you use cucumber as the base, use tools to pull it into thin slices, do not need to cook, just spread it directly at the bottom of the bowl. Crispy cucumbers can relieve the greasiness. It's great. 3: If you don't have much tolerance to the hemp flavor, you can save the pepper in the seasoning, just sprinkle the pepper powder at the end. 4: If you want to beat out the seasoning residue, it is suggested that before the seasoning is finished and put into the eel section, after all, the flavor of the seasoning can only enter the soup after boiling for a while, and it will be a little insufficient to beat out the flavor before cooking. 5: Five spice powder must not be added too much, just to make the taste more thick, eating out the flavor of spices is not good.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Wu La Bu Huan Shui Zhu Shan Duan