Copy Soft Pocket

Name: Copy Soft Pocket
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice eel; 80g Zizania; Some shallot; Some ginger; Some garlic; Some Soy sauce; Some Sugar; Some Rice wine; Some Water starch

by Maple Sugar Bread

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Chao Ruan Dou is an authentic Huaiyang dish. The Shanghai old folks call this dish sizzling oil eel paste. The material used is eel cut into small eel. I haven't made this dish for many years, mainly because no one is willing to make eel.
I accidentally found that there was a direct selling point of long fish in Sihong in the small vegetable market next to the unit (some places called the rice eel long fish), so I asked the boss, 26 yuan a catty of small rice eel, I asked 2 catties, actually The meat is only a little over a catty. "

Ingredients

150g Rice Eel
80g Zizania
Some Shallot
Some Ginger
Some Garlic
Some Soy Sauce
Some Sugar
Some Rice Wine
Some Water Starch

Copy Soft Pocket

1. 1. Buy small rice eel in the vegetable market and process it into rice eel. Go home and remove and wash the internal organs and blood clots in the rice eel; shred the rice white eel.

2. 2. Stir-fry the rice white silk in a frying pan, add less salt, and form a side after cooking;

3. Raise the frying pan again, add to low heat and stir-fry slowly, and add a spoonful of rice wine when it is found

4. Mix the dark soy sauce (half a spoon), light soy sauce (use only half of the dark soy sauce each time), sugar (half a spoon), and water starch (1 spoon of powder plus 3 spoons of water) into a saucepan and stir-fry to make a slurry ；