[pickled eel](hai man xian cai )

[pickled eel]

Introduction:

"Ma Yu (eel) is a big fish. It's common to weigh 20-30 Jin on the market, and some people have seen it weighing more than 100 Jin. It depends on how many people there are in the family when you buy it. If you cut one piece, the price will be different. The part with spring (ROE) is usually more expensive. When you buy Ma Yu, the common way in Chaoshan is to stew it with salted vegetables. In teacher Zhang Xinmin's "chaocai Tianxia", it is mentioned that this dish is a Chaoshan local dish. If you order a Chaoshan fisherman's Salted dish outside, it will be hard to call it authentic if there is no white fish spring inside. " I love fish and I'm not too afraid of fishy smell. But I think the fishy smell of this fish is heavy. It's very suitable to stew it with pickled vegetables. The fishy fish absorbs the sour and fresh taste of pickled vegetables and the unique sour taste of tomatoes. It can highlight the taste of eel while removing the fishy smell. If you don't like tomatoes, put celery and cook it together. It's another flavor. "

Production steps:

Step 1: clean the eel, dry it with kitchen paper, cut it into pieces, and wipe it with a little salt;

Step 2: wash all the accessories, cut the pickles into thick strips, cut the tomatoes into pieces, and cut the garlic seedlings into sections (open the white and green parts separately);

Step 3: heat up the frying pan, add proper amount of oil, add pickles and garlic sprouts, stir fry until fragrant;

Step 4: put the tomato into the frying pan, stir fry evenly and set aside;

Step 5: add a little oil to the frying pan and pour the eel into the pan;

Step 6: turn the fish in the pot properly;

Step 7: pour all the tomatoes and pickles back into the frying pan;

Step 8: stir fry evenly, add appropriate amount of salt;

Step 9: add proper amount of boiling water into the frying pan;

Step 10: cover the pot and simmer over medium heat;

Step 11: stew until the fish is well done, thicken the soup, and remove the lid of the pot;

Step 12: pour the remaining garlic seedlings into the pot and mix well.

Materials required:

Eel: 300g

Pickled vegetables: 80g

Tomato: 1

Garlic seedling: 1 root

Salt: right amount

Edible oil: right amount

Precautions: 1. Try the saltiness of pickles before cooking. If it's too salty, soak it with water in advance; 2. After the fish is smeared with salt, it doesn't need to be salted, so it can be cooked directly; 3. The fish has been smeared with salt, and the pickles also have a certain saltiness, so the salt should be adjusted appropriately.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hai Man Xian Cai