<h1>Liangxi brittle eel</h1>
My husband wanted to eat eels, so he bought three large ones. I thought it was a bit much and made two dishes. One of them is the Liangxi brittle eel. This dish is made in Jiangsu. The shredded eels are fried twice and become black and shiny. On the palate it is sweet and sour and crunchy, and it will not soften even if it is stored for a few days.
1. Take the eel offal and wash it. Prepare the green onion and minced ginger.
2. In a pot of boiling water, add salt and vinegar.
3. Put the eel in a pot of boiling water and cook for about 3 minutes, until the body rolls up, then remove and rinse.
4. Cut the eel into fine strips.
5. Drain and pat the flour.
6. Fry in a frying pan.
7. Fry until the eels are crispy.
8. Prepare the sauce with cooking wine, sugar, soy sauce, sesame oil, etc.
9. Put a little oil in the pot, add the chopped green onion and ginger to simmer, add the sauce.
10. Pour in the fried eel and turn it over a few times, letting the sauce wrap evenly over the eel.
11. Plate out of the pan and sprinkle with minced ginger.
Tips: 1, eels are larger and easier to cut into strips. 2, fry eel shredded time, the oil temperature should be high, it is recommended to fry once, slightly cool and then fried again. It tastes better and crisper.