A Little Trick to Make A Mellow and Delicious "hot and Sour Taste"-home Cooking [eel Vermicelli Pot]

Name: A Little Trick to Make A Mellow and Delicious "hot and Sour Taste"-home Cooking [eel Vermicelli Pot]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Eel; Some Rice noodles; Some Sichuan spicy sauce; Some Wild Sansho; Some Soaked chili; Some Sea pepper noodles; Some Shallots; Some Grated ginger; Some Minced garlic; Some salt; Some Soy sauce; Some Vinegar; Some Pepper oil; Some Chili oil; Some MSG

by Lu Zhen

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Whether this dish is good or not, taste is the key! The successful unagi vermicelli pot is a typical "sour and spicy taste". But it is not simple sour and spicy, but a mellow and delicious complex sour and spicy flavor.

What Min made today is the home-cooked version of [Eel Fan Pot].

Tip: On the basis of vinegar and red oil, I also added

(1), wild sanjiao and juice

(2) Sichuan-flavored spicy sauce (you can also use Pixian Doubanjiang instead of if you don’t have one)

(3), pepper oil

Come to compound, form a mellow taste that is hot and sour and delicious.

It's very delicious. After dinner, the two bowls of rice left yesterday are almost not enough! "

A Little Trick to Make A Mellow and Delicious "hot and Sour Taste"-home Cooking [eel Vermicelli Pot]

1. Fresh unagi is a catty, please ask the fish stall master to slaughter it. Pour in a little dry flour, knead for a few minutes, and then rinse off with water.

A Little Trick to Make A Mellow and Delicious "hot and Sour Taste"-home Cooking [eel Vermicelli Pot] recipe

2. Boil a pot of water, about 80 degrees, pour the washed eel into the pot.

3. Scalding for 3 minutes, the basic surface is white.

4. After removing it, soak it in cold water, and use a knife or toothpick to mark it into eel strips.

5. The ingredients prepared are: wild mountain pepper, pickled chili, Sichuan spicy sauce, ginger, garlic, and shallots.

6. Longkou vermicelli (mung bean vermicelli) is softened with warm water.

7. Pour an appropriate amount of edible oil into the pot, and when it is 30% hot, pour the Sichuan-flavored spicy sauce and stir-fry slightly.

8. Slice garlic, mince ginger, diced pickled peppers and shallots, and pour them into the pot.

9. The small fire slowly stirs out the fragrance.

10. Pour in the cooked eel strips.

11. Pour in wild san pepper and sauté for a minute.

12. Add boiling water, fresh soup is best, submerge the eel strips.

13. Bring to a boil and put in the soaked vermicelli.

14. [Sauce]: Mix half a spoon of salt, 1 spoon of soy sauce, 2 spoons of vinegar, 1 spoon of pepper oil, 2 spoons of red oil, and half a spoon of MSG to form a hot and sour sauce.

15. Pour into the pot.

16. Simmer for 1 or 2 minutes, then turn off the heat.

17. A hot and sour, savory Sichuan flavor [eel vermicelli pot] is ready to serve.

Tips:
1. There will be a lot of slippery mucus and blood on the surface of fresh eel, how can we clean it? I learned from the method of washing pork belly. I pour a little dry flour into it, knead it for a few minutes, and then wash it with clean water several times. It is easy to wash off the mucus.

2. When selecting ingredients, some people like to use sweet potato flour. Personally, I think that the sweet potato flour will become soft after cooking for a little longer, so it is best to use Longkou vermicelli, which is made of mung bean flour, which has a slightly chewy texture and is not easy to stick to the pot.

3. The eel is cooked first with warm water of about 80 degrees, and then cut into eel with a knife. The taste is smoother and tenderer than that of raw eel.

4. Whether this dish is good or not, taste is the key! The successful unagi vermicelli pot is a typical "sour and spicy taste". But it is not simple sour and spicy, but a mellow and delicious complex sour and spicy flavor. On the basis of vinegar and red oil, I added pepper oil, Sichuan-flavored spicy sauce (you can also use Pixian bean paste if you don’t have it), and wild mountain pepper to form a complex, sour, spicy and delicious mellow taste.

5. The eel section should not take too long to pass the water and simmer, just cut off.

6. The eel tastes delicious because the body contains more histidine, and the histidine in the eel after death will be transformed into a toxic substance, so if you want to eat the eel, you must kill it and cook it.