Health benefits
Ginger: reduce qi and relieve vomiting, resolve phlegm and relieve cough, dispel cold and relieve symptoms
White sugar: low in protein
Doubanjiang: Maintain healthy skin and mucous membranes
Ingredients
Dried eel ( one ) | Onions (appropriate amount) |
Ginger ( appropriate amount ) | Garlic ( Both ends ) |
Oil ( Appropriate amount ) | Dark soy sauce ( Two spoons ) |
Light soy sauce ( Three spoons ) | White sugar ( half a spoon ) |
Doubanjiang ( Two spoons ) | Cooking wine ( appropriate amount ) |
Vinegar ( a spoonful ) |
How to make garlic-flavored dried eel
1.Finished product picture
2. Soak the dried eel in water for more than an hour in advance.Change the water several times to reduce the salty taste of the dried eel.Soak and cut into pieces.
3. Prepare ginger, garlic, and onions.
4. Heat an appropriate amount of oil in the pot and add the eel.
5. Fry until the water is dry and it turns slightly yellow.
6. Add bean paste and stir-fry until fragrant.
7. Add ginger and garlic and saute until fragrant.
8.Add dark soy sauce, light soy sauce and stir-fry to color, add cooking wine to remove the fishy smell.
9.Add water to cover the eel and add onion knots.
10.Put vinegar and sugar.
11. Bring to a boil over medium heat and simmer for half an hour, and finally collect the juice.Pick out the onion knots and discard them.
12.Plate it, the salty flavor is delicious.
Tips
Vinegar also has the effect of removing fishy smell and improving fragrance.Dried eel has a salty taste, so there is no need to add any more salt.The roasted eel is more delicious with more garlic.
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