Braised Rice Eel with Bitter Wheat Vegetables
1.
The rice field eel is opened with scissors to remove the internal organs and cut into small sections. It does not need to be cut completely, and it can be shoveled off after it is cooked with a spatula. The general market helps slaughter.
2.
This is bitter wheatgrass grown by my mother herself. Very tender.
3.
Wash the bitter lettuce and cut into sections.
4.
Shred garlic and ginger, and chop dried chili.
5.
Heat up the pot, pour in an appropriate amount of oil, add ginger and garlic first and saute.
6.
Then put the rice eel and fry it. Fry until all the color changes, just like grilling fish.
7.
Add a teaspoon of salt, appropriate amount of cooking wine, half a bowl of boiling water, cover the pot and cook for about five minutes. Then open the lid. If you can cut off the eel with a spatula, it means that the eel is almost cooked.
8.
Add dried chili, light soy sauce, a little dark soy sauce to adjust the flavor.
9.
Add bitter wheat vegetables, stir fry, mix well, and cook for another two to three minutes.
10.
Once the dishes are cooked, they can be served on the plate. If you don’t like too much soup, just cook it again, and then add some dry soup and serve it on the plate. Be careful not to burn the eel for too long.
Tips:
1. If the rice field eel is thicker, it is recommended to remove the bones, and the thin ones do not need to be removed. Generally the market will help deboning.
2. The rice eel needs to be simmered for a few minutes to cook, but don't cook it too long to avoid getting old.
3. The rice eel can be cooked with bitter lettuce or onion. The pure rice eel may be burnt directly. It may be a little bit greasy. Adding some side dishes is not so greasy, as you like.
