Braised Rice Eel
1.
How to deal with wild eel: [Only by myself, can not shoot at the same time, can only narrate, please forgive me] Live eel, first put it in a basin with a lid, open a small slit in the lid, pour boiling water at about 90 degrees, the water is not After the rice field eel is stuffy for a few minutes, after the rice field eel is dead, remove the mucus from the rice field eel and rinse it with water several times
2.
After that, use scissors to cut the throat bone horizontally from the throat, and then cut along the eel body to the bottom to remove the internal organs
3.
After the internal organs are cleaned, prepare all the ingredients
4.
Cut the eel into about 5 cm, slice the green onion and ginger into slices, wrap the whole garlic with garlic, mix thoroughly with starch and water
5.
Put an appropriate amount of oil in the bottom pot, and then add all the (a) seasoning
6.
After the seasoning is fragrant
7.
Add the eel segments and stir fry evenly
8.
Put all (b) seasoning in a small bowl and pour it into the pot
9.
Put an appropriate amount of water in the pot, surpass the eel, close the lid, bring to a boil on high heat, turn to low heat for 30 minutes
10.
When there is 1/3 of the water left, add the already adjusted water starch, and finally the soup becomes thick
11.
Add all the (c) seasoning, stir well, turn off the heat.
Tips:
Tips for silk scarves: It is best not to boil the eel in boiling water, so that the skin will be burned off. You can also put your favorite vegetables in the eel, such as fresh bamboo shoots and fungi. Haha, because I ate it myself, I wanted to eat it happily, so I didn’t add anything.
