Braised Saddle Bridge
by Meng Yue's small stove
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Prepare the materials, remove the head and cut the internal organs after the rice field eel is slaughtered and clean it. Cut the flower knife on the back of the eel section.
2. Bring water to a boil in a wok, pour in the blanched water eel, remove it and let it cool.
3. Heat up the wok and put the lard to melt.
4. Add garlic cloves and green onion ginger until fragrant.
5. Pour in the eel section and stir fry quickly
6. Add the dark soy sauce, vinegar and sugar, and stir fry quickly.
7. Pour in water, add salt and pepper to a boil, change to a low heat and simmer for 20 minutes.
8. Just collect the juice over high heat.
