Time always flows slowly and inadvertently, and after the "valley rain", the footsteps of summer gradually approach. At the same time, after the "Qingming" small long holiday, the "May Day" festival followed. Friends who haven't had time to meet yet, you can seize the time to get together. Friends come from afar, always eat well and drink well. Summer is coming, and the yellow eel is fattening. In addition to the delicious visual and taste enjoyment of the famous Jiangnan dish "Xiangyou Eel Silk", you can also hear the sound of "delicious". With the sound of a spoonful of hot oil poured on the onion and ginger, the aroma overflows and the index finger moves. Let's try it. There are two types of eels on the market. One is scalded and is more common. The other is killed alive. Here we say how to deal with both kinds of eels. Little perks!
by daneslinda
Yellow eel around 570g
A handful of shallots
Ginger 6-7 tablets
3-4 cloves of garlic
1 scoop of cooking wine
1 scoop of light soy sauce
Old soy sauce half a scoop
Crushed rock sugar 1 scoop
2 scoops of ground white pepper
Water a small half bowl
Salt 3 scoops
1 scoop of lard
1 tsp of water starch
1, the first kind of eel treatment method: live killing eel silk, rinse off the blood and water, sprinkle with salt
2. Rub the eel silk with your hands to wash off the slippery mucus on the surface of the yellow eel
3: Wash off the mucus, remove the residual internal organs and blood water, cut into about 5cm segments, add ginger slices and pepper onion, mix well and marinate for more than half an hour
4, the second kind of eel silk: scalded eel silk, this is more common. Rinse clean and remove the internal organs (this kind of internal organs and blood clots will be more, go clean)
5. Cut into small fingers and cut into sections of about 5cm
6: Add shallots and ginger and cooking wine and marinate for about 15 minutes
7: When marinating, prepare a stack of ginger shreds and garlic slices (to start stir-frying), a stack of green onions and minced green onion and ginger (for the last drizzle)
8, scalded eel silk is the last time I used. This time we used live eel silk to do it. Pick off the shallots and ginger from the marinated eel segments
9, pour more oil in the pot, heat, put in the eel section and stir-fry, similar to frying, this is a step to kill the eel alive, the scalded eel can be omitted.
10: When the eel is slightly curled, fish out and set aside
11. Wash the pot and reheat the pot with lard (scalded eel can start directly from here)
12: After the lard dissolves, add ginger and garlic slices and fry until fragrant
13: Add soy sauce, soy sauce, cooking wine, a little water and rock sugar to mix well
14: Add sautéed eel shreds and stir-fry evenly, cook live eels over low heat for 2-3 minutes, blanch the water for about 1 minute
15: Add starch to thin the mustard
16: Collect juice over high heat
17, put out, plate, dig a small hole in the middle
18. Fill the green onion into the "hole"
19: Pile ginger and garlic on top of the green onion and sprinkle a circle of white pepper around
20: Heat a spoonful of sesame oil (sesame oil).
21, pour hot oil on the ginger garlic and green onion in the middle, and hiss (one person operates the oil and takes pictures, shoot the paste... Excuse me... ）
22. Done! Mix well when eating.
23, come and come, finished product drawing
24, finished product Figure 2
First, the live eel is oiled because it needs to be oiled later, so in order to avoid bursting too much oil, I use white pepper instead of cooking wine to marinate. Second, the live-killed eel tastes more elastic (hard), and the cooking time is longer, that is, why should it be oiled first, but also to shorten the time of frying later. Third, the live-killed eel is over-oiled, in addition to reducing the time, you can also fry the small bones in the yellow eel, otherwise the taste is not good. Fourth, the fried eel in lard is more fragrant, and the final oil is drizzled with sesame oil, which is relatively less greasy. Fifth, yellow eels are easy to fishy, so it is best to eat fresh, cold and hot will be easy to fishy. Sixth, the knife that cuts the eel wire is best not to use metal, you can use a bamboo knife or a ceramic knife, the metal knife will affect the taste of eel (so the eel in the market, many of which are small bamboo pieces)
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