<h1 class="pgc-h-arrow-right" > raw material:</h1>
Live yellow eel 1500 g
1000 grams of raw oil (actual consumption of about 100 grams)
50 g soy sauce
Salt 25 g
25 grams of rice wine
Sugar 110 g
50 g of shredded ginger
MSG 2 g
A pinch of green onion and pepper
<h1 class="pgc-h-arrow-right" > method:</h1>
Put the live yellow eel into the pot, cover the bamboo eel with your hands, put it on the stove, pour boiling water to burn the yellow eel, then remove the bamboo eel, add salt and constantly stir with an iron spoon, until the fish opens its mouth, remove it when the fish body is rolled up, pour it into the bucket, add cold water to warm (the temperature cannot be too hot, so as not to rot the eel meat). Next, use bamboo slices to divide the cooked eel into eel backs and eels, and put them into a container to drain the water.
When the frying pan is heated and oiled, when it is 80% or 90% hot, the drawn eel is put into the pan and fried until the eel shrinks, and when there is no dry frying sound, it is fished out, so that the oil temperature rises to 90% hot, and then put it into the frying pan and fry until the meat is crispy and fished out.
Use another wok, add butter, soy sauce, sugar and a little fresh soup, boil into a thick marinade, pour the fried crispy eel into the marinade pot, add green onions and stir, soak slightly, let the marinade penetrate into the silk, sprinkle some pepper out of the pot and put it in the pot. Serve with shredded ginger.
<h1 class="pgc-h-arrow-right" > features:</h1>
The shredded bass is crispy and fragrant, with a salty and sweet taste, and is best used for serving wine.
If you do not eat it immediately after frying, you can continue to soak in the marinade, the longer the time, the more flavorful.
#Gourmet Recipes ##美食 #