Roast yellow eel, do not go directly to the pot, do 2 steps in advance, fragrant and tender, no earthy smell at all

Yellow eel is a good thing, especially in spring, the nourishing effect is excellent, which is rich in protein, calcium, minerals, etc., a variety of nutrients. Although our children don't like to eat, they are scared when they see it, and they hide far away, but I don't care about him and enjoy it myself.

Yellow eel, in fact, is delicious and delicious, but if the method is not used correctly, it is understandable to say that it is not delicious, because if it is not handled properly, it is easy to have an earthy smell, so to solve this problem, after the yellow eel is cut, do not go directly to the oil pot, of course, there is no need to blanch.

Before putting it in the pot, we must do 2 steps in advance, so that the processed yellow eel is fragrant and tender, and there is no earthy smell at all. Next, I will share the detailed method, friends, what is the difference with your approach?

【Roasted yellow eel】

Used: yellow eel, ginger slices, green onions, garlic, salt, white pepper, light soy sauce, dark soy sauce, cooking wine, oyster sauce, flour, cooking oil

1. The yellow eel itself is not easy to deal with, you can buy it and ask the boss to cut it into small pieces for you, after you buy it, isn't it slippery on it, which is one of the sources of fishy smell.

2. We need to sprinkle an appropriate amount of flour on top and start kneading constantly, so that after kneading for a while, the sticky feel will be gone, and then rinse it with water a few more times. Washing the yellow eel with flour can remove some of the earthy smell and will not be sticky, which is the first step.

3. After washing, the yellow eel can be marked with a flower knife on it, so that it can be more flavorful when cooking, and then put it in a bowl. Next, you need to add a little salt, white pepper, cooking wine, and mix well, and marinate for about 15 minutes. Marinating the yellow eel can remove more of the fishy smell, which is the second step.

4. Next, cut all the ginger slices, green onion segments, and garlic slices, then pour a little oil into the pot, stir-fry the chives, ginger and garlic, add the yellow eel and start stir-frying, stir-fry for a while, wait until the edge of the yellow eel is curled, then add a little light soy sauce, dark soy sauce, cooking wine, oyster sauce to taste, stir-fry and add water to the inside.

5. After adding water that is almost flush with the yellow eel, cover the lid and simmer for 15 minutes, finally add a little salt to taste, then turn on the high heat to collect the juice, stew until the soup is rich, sprinkle a little green onion to decorate, you can eat it out of the pot, it is fragrant and flavorful, and it is not fishy at all.

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