Braised Rice Eel

Braised Rice Eel

by Xiao Geng's mother

5.0 (1)
Favorite
5

Difficulty

Easy

Time

1h

Serving

2

Don’t look down on this rice eel today, it’s all wild, and its nourishing power is much stronger than that of farming. I remember that when I went back to my family a few years ago, my mother bought some wild rice eel stew for Xiao Geng, but Geng got nosebleeds after eating it. Compared to the broth, the braised eel is even more delicious! "

Ingredients

Braised Rice Eel

1. Prepared rice field eel.

Braised Rice Eel recipe

2. The rice eel should be killed and cleaned, and then blanched in a pot of boiling water for dozens of seconds, so that the mucus on the surface of the rice eel can be easily removed and the fishy smell can be reduced.

Braised Rice Eel recipe

3. Rinse and cut into sections, treat them like green onion, ginger, and garlic for later use.

Braised Rice Eel recipe

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

Braised Rice Eel recipe

5. Add the eel segments and stir fry for tens of seconds.

Braised Rice Eel recipe

6. Add cooking wine, stir fry soy sauce for color.

Braised Rice Eel recipe

7. Add appropriate amount of water, boil, and simmer until the meat is crispy.

Braised Rice Eel recipe

8. Add sugar, stir lightly soy sauce, and thicken the soup over high heat.

Braised Rice Eel recipe

Tips:

1. Monopterus albus is difficult to kill, and it can be blanched before other treatments.
2. Don't boil the rice eel too much, it will easily break when it is too cooked and cleaned.

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