Shredded eel with soy sauce
Introduction:
Production steps:
Step 1: rinse the eel, cut it into sections, and then soak it in water to remove blood and mud gas. Remove and drain.
Step 2: shredded eel, soy sauce, soy sauce, salt, sugar, white pepper, vinegar, rice wine, shredded ginger, put them together, squeeze them evenly and put them aside.
Step 3: when marinating the eel shreds, cut the water bamboo shreds and chop the mashed garlic (if you don't like garlic, you can pat the garlic instead of chopping it. After frying, clip the garlic out)
Step 4: prepare the sauce with white pepper, vinegar, soy sauce, soy sauce, sugar, water and corn starch.
Step 5: heat the oil pan, add lard, sesame oil, ginger slices and garlic
Step 6: stir fry the shredded eel.
Step 7: turn to medium heat, pour in water bamboo, stir fry until water bamboo is soft, turn to low heat and stir fry for half a minute.
Step 8: hook in the sauce and put it on a plate.
Materials required:
Shredded eel: right amount
Zizania latifolia: moderate
Salt: right amount
White pepper: right amount
Sugar: right amount
Soy sauce: moderate
Old style: moderate
Vinegar: right amount
Yellow rice wine: right amount
Mashed garlic: right amount
Ginger: right amount
Raw powder: appropriate amount
Lard: right amount
Sesame oil: appropriate amount
Note: I think it's very important to soak eel shreds. You can change the water several times and pinch it several times each time to remove a lot of mud.
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: Maotai flavor
Chinese PinYin : Xiang You Shan Si
Shredded eel with soy sauce
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