No matter how you make yellow eel, it is a taboo to go directly to the pot, do 2 steps in advance, fresh and tender and not fishy
To be honest, before, I didn't touch the yellow eel, especially when I was young, it was easy to think of "snake" when I saw it, and every time I served it to the table my mother said to taste it, I didn't dare. Who knows, when I grow up, I will fall in love with this taste, and I will not finish eating.
Yellow eel, first of all, let's talk about its taste, fresh and soft glutinous, the meat quality is particularly tender, better than ordinary chicken fish, the taste is better. Let's talk about nutrition, its nutritional value is quite high, vitamins, proteins, minerals, trace elements, etc., are quite rich, nourishing and invigorating.
If you make it at home, it is actually easy to make mistakes, the taste is not as good as that of a restaurant, and the earthy smell will be more serious. So how are people in restaurants cooked, why is it so delicious and delicious? In fact, no matter how the yellow eel is done, it is a taboo to go directly to the pot, and it is a good 2 steps. Fresh and tender, not fishy.
【Roasted yellow eel】
Use: Fresh yellow eel, green onion, ginger and garlic, salt, chicken essence, sugar, white pepper, soy sauce, dark soy sauce, cooking wine, flour
1, yellow eel, can only eat fresh, live, otherwise there will be danger, take home yellow eel, generally merchants will deal with it, let's rinse it with water.
2. Next, cut the yellow eel into small pieces, put it in a small basin, and then pour 1 tablespoon of flour into it, and then add an appropriate amount of salt to fully grasp and knead. Rubbing off the dirt on the surface of the yellow eel, it will not be sticky and the fishy smell will be reduced, which is the first important step.
3. After that, rinse the yellow eel, put it in a bowl, then add an appropriate amount of salt, white pepper, cooking wine, scratch and knead the yellow eel for a while, and marinate for 10 minutes. In this way, the fishy smell of yellow eels will also be reduced a lot, pickling yellow eels, which is the second important step.
4. Cut the green onion, ginger and garlic, then ready to fry, pour oil into the pot, heat it, fry the ginger and garlic, then pour in the yellow eel, stir-fry quickly and continuously over high heat, stir-fry until the surface is firm, add salt, chicken essence, white sugar, soy sauce, dark soy sauce, cooking wine, stir-fry well and add water.
5. After the high heat boils, we turn to medium-low heat and continue to simmer for 15 minutes, and the meat of the yellow eel is completely cooked. Finally, if there is more soup, you can turn on a high fire to put it away, and then sprinkle it with green onion, and you can serve it and eat, it is fragrant and has no earthy smell.