Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Eel ( 500g ) | Zanthoxylum bungeanum ( 10 Grams ) |
Salt ( 10 grams ) | Garlic cloves ( 10 grams ) | Shredded ginger ( 30 grams ) | Onions ( 20 grams ) |
MSG ( 10g ) | Dried chili pepper ( 20g ) |
How to make spicy eel
1. Heat the pan with cold oil, add shredded ginger after the oil is hot Saute until fragrant, then add Sichuan peppercorns, garlic, and finally the soaked eel
2.Add dried chili pepper and slowly fry the eel.If you like it crispier, you can fry it for more (about 20 minutes)
3.Put in the chopped green onions and serve on a plate, and enjoy the deliciousness!
Tips
Choose wild eels that are small and do not need to be processed.Just boil them in hot water and skim the water.When eating, you can hold the head in one hand and tear out the intestines from the bottom of the head with the other hand.
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
