Ringing eel paste
The softness of the eel paste and the crisp sweetness of the onion are wrapped in a rich layer of soup. Before enjoying all this, you can even hear the finished product in the incense dish with the sound of hot oil "squeak-la", and the real color and fragrance are complete.
Royalties
15 small yellow eels (about 15-20 cm long) large ocean onion 1 tbsp (15 g) chives 1 tbsp (15 g) chives 1 tbsp (15 g) minced garlic 2 tsp (10 g) minced ginger 2 tsp (10 g) rice wine 2 tsp (10 ml) soy sauce 1 tbsp (15 ml) white sugar 1 tbsp (15 g) salt 1 teaspoon (5 g) water starch 2 tsp (10 ml) white pepper powder 1 tsp (5 g) sesame sesame oil 1 tbsp (15 ml) vinegar 1 tbsp (15 g) oil 1 tbsp (15 ml) To prepare
1. Wash the eel meat with vinegar and boiling water with water, wash the internal organs, blood water, and white film on the surface of the eel skin with water, and cut them into 6cm long and 6mm wide strips one by one.
2: Cut the onion into thin strips.
3: Heat the oil in the wok over high heat, wait until it is extremely hot (this process requires 2-3 minutes of heat), sauté the chives, minced garlic and ginger until fragrant, add the shredded onion and sauté a few times.
4: Add the eel shreds, then add rice wine, soy sauce, salt and sugar. Continue to heat for 4-5 minutes after stir-frying. Add the chicken essence, add the water starch and add to the larger flat dish.
5: Leave a small space in the plate of eel paste, fill in the minced chives and serve first.
6, take the net pot to heat sesame sesame oil, wait until it is extremely hot, pour the oil on the eel paste on the plate, make a noise, and sprinkle white pepper on the same time as the guests applaud.
Tips:
1, yellow eels are large and small, to choose 15-20cm long small yellow eels, need fresh, you can ask the stall master to kill before the production, go to the skull and bone. If you have the guts to slaughter live yellow eels yourself, this journal offers a cleaner and easier way to do it:
2: Boil the water in the pot, add 1 tablespoon of vinegar (vinegar is to prevent the yellow eels from peeling), pour the live yellow eels into the pot, be sure to cover the pot to prevent them from jumping out.
3, about 1-2 minutes, the yellow eel does not move, the mouth is slightly open, immediately fished out and soaked in cool water. (Cold water should be prepared in advance)
4. After it has completely cooled, put the yellow eel flat on the board, use a disposable plastic knife, from the head to the tail of the yellow eel, and cut 3 knives along the triangular bone of the yellow eel, leaving exactly 3 eel meat.
5. Wash the viscera, blood, and white film on the surface of the eel skin with water.