Chinese old cold dish 23 crispy eels

Crunchy eels

1. Raw materials

Soup of cooked eel shreds 500g, soy sauce 10g, sugar 50g, vinegar 10g, sesame oil 15g, monosodium glutamate 2g, refined salt 5g, ginger 20g.

2. Production method

(1) Heat the wok, pour in the oil, and when the oil temperature rises to 60% to 70% heat, add the cooked eel shreds and fry until it is crisp. Then drain the oil with a colander and pour into boiling water and blanch slightly. Drain the water, then fry it crisply in a frying pan that has risen to 80% hot, drain and put it on a plate.

(2) Add soy sauce, sugar, vinegar, monosodium glutamate and a little water to the pot to form a thick marinade, pour on the crispy eel shreds, and then put the ginger shreds on top of the eels

3. Features

The color is dark brown, caramelized and crispy, sweet and sour.