Braised eel(hong shao huang shan )

Braised eel

Introduction:

"Passing by the vegetable market, I saw some fresh eels. I thought they were good, so I bought two of them and ate them in brown sauce. The two small ones were only 3 Liang, nine yuan. Originally, I wanted to make casserole rice, but I started cooking before I came out to buy vegetables. Even if I did, it's good to make braised pork. "

Production steps:

Step 1: I bought two eels and let them be killed in the market. But when I come back, I need to clean them. I need to wash the serum off my body and clean everything in my stomach. If the eel is not killed, you can wrap the head of the eel with a piece of cloth, and use scissors to cut the bone. Then hold the head, cut the belly with scissors, and take out the things in the belly.

Step 2: clean the eel, and wash all the blood.

Step 3: put the washed eel on the plate and put it in boiling water for a minute or two. Today, in order to take photos, the scalding time was a little long and the skin cracked. After scalding with boiling water, the mucus on the surface of Monopterus albus will come out. Stir it with chopsticks and it will be clean. Then rinse it with cold water and prepare to cut into sections.

Step 4: prepare all the ingredients and add oil in the hot pot; after the oil is hot, deep fry the garlic, then add the scallion and ginger; then pour the rice field eel down and stir fry it; then add a proper amount of cooking wine and stir fry it; then put in water, just before the rice field eel. Then add soy sauce, sugar and salt, cover the pot and cook over low heat; when the juice is almost dry, collect the juice over high heat.

Materials required:

Monopterus albus: 2

Garlic: plenty

Scallion: right amount

Ginger: moderate

Soy sauce: a little

Cooking wine: moderate

Salt: right amount

Sugar: right amount

Note: there is slippery mucus on the eel. Be careful when handling the eel.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hong Shao Huang Shan