For people who love fish, yellow eels are absolutely difficult to give up. Its flesh is delicious, with both the crispness of snake meat and the fresh aroma of loach. Whether it is stir-fried or stewed, it is tender and refreshing. That indescribable taste is really hard to replace. Eating eel, the most favorite way to eat eel is the way to eat jianghu cuisine - eel cut into sections, fried with sauce, and finally the soup is boiled dry, the sauce is all absorbed by the eel segment, spicy and fragrant, very flavorful. The fried eel segments are soft and evocative.
Prepare materials
1 eel, 3 pickled peppers, 3 cloves of garlic, 1 piece of ginger, 1 green onion, 1 piece of young celery, 1 root of garlic, 20 peppercorns, 1 tablespoon of spicy watercress paste, 1 tablespoon of original bean paste, 2 teaspoons of tempeh
Preparation: Eel diagonally cut into sections, sliced green onion, celery, garlic cut into sections, pickled pepper chopped, ginger and garlic minced.
Start production:
1 Heat the pot, heat the oil, fry in the eel section for about 5 minutes, during which time you should turn it over several times.
2 Roll up the ends of the fried eel section, remove it with a colander and drain the oil.
3 Heat the shallots, garlic and celery in another pot, add some oil to the heat, stir-fry the slices of green onion, garlic and celery, and set aside.
4 Heat the remaining oil, add the peppercorns, minced ginger and garlic and tempeh and stir-fry until fragrant.
5 Add the bean paste and pickled pepper and stir-fry well.
6 Add the fried eel segments, sauté the shallots, garlic and celery, stir-fry well and out of the pan.
Tips
1. In the process of frying the eel segment, it is best to turn it several times with a colander to make the eel segment more thorough.
2. After the oil is hot, pour into the eel section and fry it on high heat, which can achieve the effect of crispy on the outside and tender on the inside.
3. The amount of watercress sauce can be adjusted according to personal taste.
4. Since both bean paste and tempeh contain salt, there is no need to add salt.
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Selected from the book "Chef Lady: New Cook", all rights reserved.
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