Braised Eel

Braised Eel

by Xiao Geng's mother

4.9 (1)
Favorite
3

Difficulty

Normal

Time

1h

Serving

2

I ate a lot of river eels when I was young, basically at the dinner table of relatives and friends. The braised river eel is so simmering that it melts in your mouth. Later, I don’t know why the market sells less. I can’t see it for a while, and of course I can’t eat it. It is said that because it is too expensive, Xiao Geng likes to eat eel, and he often talks about it for a while. When it comes to eating, he is unconditional. With Xiao Geng, I bought it when I saw it! ! "

Ingredients

Braised Eel

1. Prepared ingredients.

Braised Eel recipe

2. Kill the river eel, cut into small pieces, and clean up the garlic, onion, and ginger.

Braised Eel recipe

3. Add green onion, ginger, and cooking wine to a boil, then add the eel section and boil for a few seconds. Turn off the heat and simmer for another minute.

Braised Eel recipe

4. Then wash the mucus on the eel section with clean water.

Braised Eel recipe

5. Heat the pan with cold oil, stir-fry the chives, ginger and garlic.

Braised Eel recipe

6. Add clean eel segments.

Braised Eel recipe

7. Then add soy sauce and cooking wine.

Braised Eel recipe

8. Stir fry and color.

Braised Eel recipe

9. Add water, bring rock sugar to a boil, change to low heat and simmer for about half an hour.

Braised Eel recipe

10. Add light soy sauce to thicken the soup over high heat.

Braised Eel recipe

11. Sprinkle some chopped green onion at the end.

Braised Eel recipe

Tips:

1. In order to remove the mucus from the fish, the blanching time is too short, and the blanching time is too short. If it is too long, the fish will be cooked, and the fish will be rotten during cleaning. Therefore, you should pay attention to the blanching. It is better to clean it slowly. Don't cook it too.
2. The river eel is hard to kill, and the fish body is slippery and strong, so you can sell it for help.

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