1. For the live eel bought back, first cut a knife on the neck of the eel with scissors. Do not cut, but must cut off the middle bone.
2. Pinch the head and cut off the tip of the mouth with scissors and cut open the eel's mouth.
3. Cut along the middle of the belly to the bottom of the belly.
4. Dig out the intestines and rinse them.
5. The killed eels are washed to remove the blood and drain the water and put them into the soup pot.
6. Pour a pot of boiling water, submerge the eel, and immediately cover the pot.
7. After boring for 2 minutes, open the lid, stir a few times with chopsticks, and the mucus on the eel will automatically come off.
8. Add cold water, wash off the mucus one by one, and then rinse it off under the tap.
9. Cut off the tail of the eel, and cut the eel into sections for later use.
10. Prepare the raw materials: eel segments, garlic, peeled into garlic cubes, green onions and chopped green onions, ginger and ginger slices.
11. Pour an appropriate amount of oil into the pot. After heating the oil, add garlic granules and fry until golden, then add chopped green onion and ginger slices and fry until fragrant.
12. Pour in the eel segments and stir fry.
13. Add cooking wine and stir fry.
14. Then put the soy sauce and stir fry.
15. Add appropriate amount of water, sugar and salt, and turn to a low heat until the eel is crispy.
16. Sprinkle in black pepper.
17. Reduce high heat until the sauce is thick, add chicken essence, drizzle in a little salad oil and stir well.
18. Take out the pan and serve.
19. Sprinkle with a little cilantro for garnish.
20. It tastes really good!
Tips:1. The mucus on the eel must be removed, otherwise it will make the soup turbid and affect the appearance. Scalding with boiling water is the most labor-saving, and helps to remove the fishy smell, so that the eel is crispy and not rotten during the cooking process.
2. Garlic granules must be put. Although it is an auxiliary material, it can remove the fishy smell of the eel. After being fried and braised in red, the garlic loses its pungency and becomes soft and sweet. It is very delicious.
