Pickled ginger eel

2024-06-23 20:40:38  Views 2 Comments 0

Health benefits

Zanthoxylum bungeanum: dehumidification
Soy sauce: nourishing blood, protecting teeth, protecting bones

Ingredients

Eel ( 4 pounds )
Pickled ginger ( 5-6 roots )
Pickled peppers ( 4 pcs )
Garlic alone ( 2-3 pcs span> )
Cooking wine ( appropriate amount )
Oil (appropriate amount)
Zanthoxylum bungeanum ( 1 handful )
Juancheng Douban ( 2 spoons )
Fatty Fish Sauce Ingredients ( 2 spoons )
Sweet potato flour ( A small amount )
Old ginger ( 1 small piece )
Soy sauce (appropriate amount)

How to soak shredded ginger eel

  • Illustration of how to make shredded ginger eel 1

    1. Pickle ginger, pickle pepper, mince garlic, 2 tablespoons of watercress, 2 tablespoons of fat fish seasoning and put on a plate for later use.

  • Illustration of how to soak ginger eel 2

    2. Wash and fillet the eel and drain the water.

  • Illustration of how to soak ginger eel 3

    3. Cut the whole eel slice into two sections, and cut each section into 3- 4 silk.

  • Illustration of how to soak ginger eel 4

    4.After cutting, place on a plate and sprinkle with minced ginger, pour some cooking wine, and appropriate amount of soy sauce.Add a small amount of sweet potato starch (sweet potato starch diluted with water) and mix well.

  • Illustration of how to soak ginger eel 5

    5. Place the clean pot on a high fire, pour in the oil and heat it (how much oil (Depending on how much eel there is) Sprinkle 1 handful of Sichuan peppercorns, add the condiments from the first step and stir-fry.

  • Illustration of how to soak ginger eel 6

    6. Then pour in the eel, stir-fry and cover the pot.About 3-5 minutes will do.

  • Illustration of how to soak ginger eel 7

    7.Install the disk.

Tips

1.The amount of eel I cooked is 4 pounds.You can determine the amount of seasonings according to the amount of eel you choose.2.The eel I chose is about the size of my index finger.This kind of eel tastes very tender when cooked.Generally, they are sold in large chunks in the market.I like to buy them and wash them and cut them into silk pieces to make them more flavorful and delicious.3.There must be more oil.After closing the lid, mainly use the oil temperature to scald the eel.When eating, you can scoop out the eel and eat it on a plate.The remaining oil soup can be used to cook lettuce heads, cucumbers, etc., which are all delicious.It’s delicious down there too.

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