Fish flavored eel(yu xiang su shan )

Fish flavored eel

Introduction:

"We have rice field eel for sale. Even if we have rice field eel, I don't dare to kill it. I saw the recipe of stir fried rice field eel in the book. The raw material of salting was changed to big brown mushroom, and the cooking method was changed to fish flavor, which is nutritious and delicious. This dish tastes salty, sweet and sour. It is pleasant to the eyes and appetizers. It uses small colored peppers to add color to the dish. "

Production steps:

Step 1: cut the mushroom, pepper and bamboo shoots into strips and put them into small bowls;

Step 2: Chop ginger, onion and garlic, and divide the total amount into two small bowls;

Step 3: put water in the pan, 1 tbsp oil and 1 tbsp salt, bring to a boil;

Step 4: boiling water into the big brown mushroom, blanch water, do not blanch too long, put in a bowl;

Step 5: squeeze the big brown mushroom out of water, and then put corn starch to wrap the big brown mushroom;

Step 6: deep fry until light yellow;

Step 7: prepare a bowl of juice, use a bowl, put 2 tbsp Zhenjiang vinegar, 1 / 2 tbsp soy sauce, 1 / 2 tbsp corn starch, appropriate amount of sugar and salt, half a bowl of water, adjust to the appropriate salinity and sweetness, and then add a small bowl of ginger, onion and garlic. Bring to a boil, slow down, put in the dry pepper section, slow down to force out the flavor;

Step 8: pour in 1 small bowl of ginger, onion and garlic, turn to high heat and saute until fragrant;

Step 9: pour in the fried mushroom strips and bamboo shoots, stir fry a few times;

Step 10: pour in shredded pepper, sprinkle a few times pepper powder, also turn a few times;

Step 11: pour in the prepared bowl juice;

Step 12: stir fry quickly. Finally, pour in some sesame oil to make the final oil.

Materials required:

Brown mushroom: 2

Bamboo shoots: About 50g

Red pepper: 2

Huangba pepper: 4

Green pepper: 1 / 2

Scallion: 2

Ginger: 1 yuan

Garlic: 4-6

Dried chilli: 2

Soy sauce: moderate

Sugar: right amount

Vinegar: moderate

Pepper: right amount

Corn starch: right amount

Sesame oil: appropriate amount

Note: first, the big brown mushroom must be boiled before cooking, otherwise it will have a bitter taste; second, the big brown mushroom fried cooking, more toughness and luster, not too fast feeling.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Yu Xiang Su Shan