Braised Rice Eel

Name: Braised Rice Eel
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 5 bars Rice field eel; 1 garlic; Some shallot; Some ginger; 1 tablespoon Soy sauce; Some Sugar

by Xiao Geng's mother

5.0 (1)

Favorite

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

5 bars Rice Field Eel
1 Garlic
Some Shallot
Some Ginger
1 tablespoon Soy Sauce
Some Sugar

Braised Rice Eel

1. Prepared rice field eel.

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.

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

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

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

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

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

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

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.