Fish Flavour Eel
1.
Cut the large brown mushrooms, green peppers, and bamboo shoots into strips and put them into small bowls respectively;
2.
Chop the ginger, green onion, and garlic, and divide the total into two small bowls;
3.
Put water in the pot, add 1 tablespoon of oil and 1 teaspoon of salt, and bring to a boil;
4.
Pour the big brown mushrooms in boiling water, blanch the water, don't blanch it for too long, put it in a bowl;
5.
Squeeze the big brown mushrooms out of the water, then add cornstarch, so that the starch wraps the big brown mushrooms;
6.
Fry in the pan until light yellow;
7.
Prepare a bowl of juice, use a bowl, add 2 tablespoons of Zhenjiang vinegar, 1/2 tablespoon of light soy sauce, 1/2 tablespoon of cornstarch, appropriate amounts of sugar and salt, and a half bowl of water, adjust to the right salty and sweetness, then add A small bowl of minced ginger, onion and garlic. Bring to a boil, slow heat, add the dried chili section, slow heat to force out the flavor;
8.
Pour in a small bowl of ginger, onion and garlic, turn to high heat, and sauté;
9.
Pour in the fried large brown mushroom strips and bamboo shoots, and stir fry a few times;
10.
Pour shredded vegetable pepper, sprinkle a few peppers, and flip it a few times;
11.
Pour in the prepared bowl of juice;
12.
Stir-fry quickly, pour some sesame oil into the tail oil at the end, take a few strokes, and serve.
Tips:
1. The large brown mushrooms must be blanched before cooking, otherwise they will have a bitter taste;
2. Deep-fry the big brown mushroom for cooking, it is more tough and shiny, and it does not feel too fast.
