Eel Roasted Chestnut
1.
Kill the rice eel, buy it, and clean it. Use a knife to score a few evenly on the back from the beginning to the end to make it easier to taste.
2.
The rice field eel is chopped into short sections that are about the same length for use.
3.
Pour a little oil into the pan, add the garlic head and the white part of the green garlic, and fry until both sides are slightly yellow.
4.
Pour the eel, add a little cooking wine, and stir-fry until white.
5.
Pour in a small bowl of water and bring to a boil on high heat.
6.
Add dark soy sauce, light soy sauce, oil consumption, white pepper, a spoonful of sugar for flavor, and a spoonful of water starch. Turn to low heat and simmer for 5.6 minutes.
7.
Pour the chestnuts, bring to a boil on high heat, turn to low heat and continue to simmer for 5.6 minutes.
8.
Pour in green garlic leaves and stir fry over high heat.
9.
Add a little salt, chicken bouillon, stir fry over high heat to collect the juice.
Tips:
The rice field eel does not need to be blanched. The rice field eel mucus is composed of protein and polysaccharides, which not only promotes the absorption and synthesis of protein, but also contains a large amount of amino acids needed by the human body.
