Name: Fish Flavour Eel
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2s Brown mushroom; About 50g Bamboo shoots; 2 pcs Red cabbage pepper; 4 Yellow cabbage pepper; 1/2 only Green cabbage pepper; 2s shallot; 1 piece ginger; 4-6 capsules garlic; 2 pcs Dried chili; Some Soy sauce; Some Sugar; Some Balsamic vinegar; Some pepper; Some corn starch; Some sesame oil

Fish Flavour Eel

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

I don’t know how to sell rice eel at all. Even if there is, I don’t dare to (kill) it. I read the recipe for fried real rice eel in the book, so I changed the raw material to large brown mushrooms, and the cooking method is fish-flavored. , Both nutritious and delicious. This dish has a salty, sweet and sour taste, which is pleasing to the eye and appetizing. The use of small colored peppers makes the dish a lot more colorful. "

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.