Cooked Food
1.
The eel spit out water for a long time.
2.
Boil water in a boiling pot, prepare to boil the water to boil the rice eel.
3.
Take out the cooked rice eel, pay attention to the heat when cooking, the eel will not be pulled down if the time is short, and the eel will break easily when it grows. Fire is the secret, not to be passed on.
4.
Special tool to pull eel wire.
5.
Put the drawn eel into a bowl and set aside.
6.
Prepare some ingredients and condiments.
7.
Put 100 grams of rapeseed oil and 50 grams of suet oil in a wok, heat to 50% heat, stir-fry shredded ginger, spring onion, garlic slices, star anise, and turn it to a high heat. Add water kimchi (shredded) and pickled ginger , Pickled chili, homemade spicy bean paste and stir-fry for half a minute, pour in eel shreds and stir-fry for about two minutes, add broth, sprinkle a little pepper, boil over medium heat, thicken the gorgon and pour evenly, add sorrel (cut 5 cm Section, if there is no sorrel, lettuce leaves can be used instead), add salt and MSG, and put it in a pot; then sprinkle finely chopped pineapple sprouts, sprinkle a little green onion and coriander, sprinkle dried chili noodles and pepper noodles.
8.
Boil 150 grams of rapeseed oil in the wok, put the pork belly (diced) into the pan when it is golden brown, boil the oil on the semi-finished noodles, and then evenly sprinkle the remaining green onion, coriander and shredded ageratum on the oil noodles on. The "Cooked Snack" dish is ready.
9.
In addition to the head and internal organs, the rice field eel is not eaten, but the keel (backbone) is also a delicacy. Wash the keel head and fold it into 3 cm long sections.
10.
Fry the ingredients in a frying pan, and use 50% of the hot oil. Sprinkle some pepper noodles, chili noodles and salt monosodium glutamate after the pot, a crispy and delicious dish to go with wine.
