Smooth, soft and glutinous, thick oil red sauce of the eel silk, come and pick up the hot oil and ring the good luck of the golden ten thousand taels

As the saying goes, "Eat yellow eel and race ginseng in summer". Just after the beginning of summer, the streets and alleys are full of freshly caught small yellow eels. Today I will make a classic home-cooked dish - Hibiki eel. Eel silk is the meat left after the small yellow eel is boneless, it must be freshly drawn, such eel silk and refrigerated and frozen is completely different. To make this dish well, it is necessary to do three thoroughfares, the first one is to stir the green onion and ginger thoroughly; the second thoroughly, the rice wine is simmered thoroughly; Thirdly, simmer thoroughly. If the three are done, this finished product will not get tired.

Ringing oil eel silk

Ingredients & Distribution:

300 grams of shredded eel, shallots, ginger, garlic, light soy sauce, dark soy sauce, sugar, rice wine, white pepper, lard

Steps:

1. Clean the pretreated eel silk and change the knife into 6-7 cm segments, peel the ginger and cut it into shreds, chop the garlic, and chop the shallots and shallots separately for later use.
2. Heat the rapeseed oil, add the lard, and stir in the green onion, ginger and garlic until fragrant.
3. Add all the eel shreds and stir-fry quickly until the color is white, pour a circle of rice wine along the edge of the pot to enhance the fragrance, add light soy sauce and dark soy sauce to adjust the color and seasoning, and use high temperature to stir-fry to bring out the flavor of the sauce.
4. Add an appropriate amount of water, season with sugar and white pepper, stir-fry over medium heat, and reduce the juice while pushing.
5. In addition, prepare a small half bowl of water, add starch and mix well, cook the ingredients in the pot for about 5 minutes, add starch water to thicken in three times, boil and stir well each time, and then add starch water to ensure that the juice is thick and uniform enough.
6. Before leaving the pot, pour in an appropriate amount of sesame oil to enhance the fragrance, take a small preheated casserole, fill in the prepared eel silk, sprinkle some pepper on the surface, make a small hole in the middle, put in minced garlic and green onions, and pour hot scallion oil.

The reason why the eel can become a classic dish is inseparable from the freshness of the ingredients themselves, and the kindness of the hot oil and gold in the traditional food culture is the significance of making this dish prosperous in the long journey of food culture.

When it is served with a smooth, soft and glutinous thick red sauce, what is crackling? It's the big guys' hearts that want to eat! Come, come, come, don't be polite with chopsticks, come and pick up the hot oil, the good luck of the gold ten thousand taels!

I am Hui Food, updating different cuisines every day, so that more people can understand food culture and explore different food worlds, and I also hope to provide more food inspiration and creativity for everyone. If you are also a food lover, there are new delicacies waiting for you to discover every day, welcome to like, follow, and favorite! Your support is my biggest motivation, and we'll see you next time!