Garlic eel tube(suan zai shan tong )

Garlic eel tube

Introduction:

Production steps:

Step 1: 10 medium-sized eels, 2 garlic, buy live eels, and let the stall owner divide them into "eel tube"

Step 2: after returning home, remove the head and tail of Monopterus albus, scrape the viscera clean, and peel the garlic head for standby

Step 3: the eel has a layer of disgusting mucus on its surface

Step 4: cut the eel into 3 finger wide segments with scissors

Step 5: pour boiling water into eel tube section, blanch for 2 or 3 minutes, stir gently

Step 6: there will be layers of film floating, these are disgusting mucus

Step 7: remove and rinse with cold water

Step 8: stir fry garlic cloves

Step 9: cover the bottom of the casserole

Step 10: leave a little oil at the bottom of the pot, stir fry ginger slices and eel tube

Step 11: pour on the garlic

Step 12: add soup or boiled water, soy sauce, cooking wine, salt and sugar to stew the roast meat, remove the bone, collect the juice and finish

Materials required:

Eel: right amount

Garlic: right amount

Soy sauce: right amount

Soup: right amount

Salt: right amount

Sugar: right amount

Ginger: right amount

Cooking wine: moderate

Note: all along, the eel's mucus, flour, salt and so on are not clean. The soup is made of paste dada. Once, when I bought eel shreds, I got inspiration from the boss in the process of ironing eel shreds. I tried to know that it was really good. The soup was clear and refreshing. The scalding time is not easy to be too long, otherwise it will be scattered (I also want to take photos today, and it will be a little scattered after a long time), and it can't be too short, otherwise the mucus can't be cleaned, it depends on the feeling!!

Production difficulty: simple

Process: firing

Length: 20 minutes

Taste: salty and fresh

Chinese PinYin : Suan Zai Shan Tong