It is the season of abundant grass, at this time, from the warm river water to fish out dozens of eels, soak in the water for a few hours, remove the silt and other filth, and then fish out the eel, soaked in the wine, the wine should be high, it is best to be two pot heads, one can remove the fishy smell, the other can sterilize and kill poison.
After half an hour, the eel is fished out again, cleaned again, mixed with condiments, sent whole into the boiling oil, cooked slightly, taken out, placed on a colander with a small hole, and then sprinkled some spices such as peppercorns, xinyi flowers, grass fruits, cumin and other spices on the fried eels, and rinsed them three times with boiling oil
The taste is extremely fragrant, the taste is extremely numb, one by one torn off, the meat is delicious, and the taste of the mountains and the sea makes your taste buds like a sauna, and you can't stop. It is said that the most "belly" gluttons can eat seven or eight.
Eat the dragon eel, be bold. Horizontal seven vertical eight, looks like an eel array, I have a fellow "foodie", after eating a number of pan dragon eels, there is an image of the saying, first start to pick up the pan dragon eel, trembling, eat a bite, saliva is wanton, a whole piece of eating, as if there is an indescribable sense of pleasure.
Eat eels mostly in the summer, early summer is eager to move, stretch your legs and feet, at this time, grass and trees grow hair, eels are delicious, sweet, fat, is the ultimate delicious.
It can be seen that eating things must also meet the right things at the right time, otherwise, in vain, or delicious "not worthy of the name", can not eat the feeling of happiness.
It was a female eel when it was young, and when it reached adulthood, it became a male, so gender adaptation is a miracle of the animal kingdom.
Ingredients: yellow eel, ginger, garlic, green onion, peppercorns, green peppers, red peppers, dried chili peppers, bean paste, chicken essence, soy sauce, oil, salt
To prepare the Panlong yellow eel:
First, the purchased yellow eel should be fed in light salt water for a few days and let it spit clean.
Second, add enough oil to the pot to heat, add watercress sauce and fry the red oil, ready to use later.
Third, add a sufficient amount of oil to the pot to heat, put the yellow eel into the basin, add salt, cooking wine to simmer, and then drain the water, wait until the oil reaches seven or eight layers of heat, directly pour into the pot, cover the lid, open the lid when there is no movement, and then add soy sauce to stir-fry, until the yellow eel is cooked through.
4. Add green and red pepper rings, dried pepper segments, peppercorns, garlic slices and green onion segments.
Soy sauce pan dragon eel is a traditional dish in Guangdong region, the white eel is slaughtered and cut into a series of segments, the pan is on the plate, mixed with soy sauce and other ingredients, steamed. Its shape is like a dragon, hence the name. This plating shape makes the eel stand tall and heroic, as if declaring war on the enemy army. The meat is smooth and delicious, with a rich sauce flavor and aroma.