Fresh Scent and Beautiful Rice Drop [spicy Yellow Eel]

Name: Fresh Scent and Beautiful Rice Drop [spicy Yellow Eel]
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Eel; a little salt; 2 tablespoons Very Fresh Soy Sauce; 1 tablespoon Oyster sauce; 1 tablespoon Balsamic vinegar; Some Millet spicy; Some Chopped green onions; Some Grated ginger; Some garlic; a little Sugar; Some Corn oil

by Flying swallows

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Perhaps it was because I grew up in Baiyangdian. Since I was a child, I like to eat river fresh, fish, shrimp, and crab. There is nothing I don't like to eat. Crabs cannot exist all year round, they are seasonal. River prawns are rarely available now, even if they are available, they are very expensive. Fish are now farmed, and the market demand is large, so the opportunity to eat fish in a year is much more convenient than the previous two. My family eats fish at least twice a week, fish soup, grilled fish, stewed fish, and glutinous fish. I eat different kinds of fish, and I don’t feel tired of eating it. I asked my husband to buy a pound of rice eel a few days ago, so expensive! If you remove the head and tail viscera, it doesn’t burn much per catty. Just the small plate on the picture costs tens of yuan. Who wants us to eat it? It’s more expensive~ "

Fresh Scent and Beautiful Rice Drop [spicy Yellow Eel]

1. Remove the head and tail of the yellow eel, clean out the internal organs (let the fishmonger take care of this step), wash and cut into sections, wash and chop the millet for spicy, peel off the ginger, wash and chop, peel and chop garlic, and remove the green onions. Wash and chop old skins;

Fresh Scent and Beautiful Rice Drop [spicy Yellow Eel] recipe

2. Put 2 tablespoons of Weijixian soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of oyster sauce, and a little sugar in a small bowl.

3. .Put a little oil in the wok, heat up, add the eel segments and stir fry to get the moisture, set aside;

4. In a separate pot, add an appropriate amount of oil, add minced ginger, chopped green onion and millet and stir fry until fragrant;

5. Add unagi segments and stir-fry;

6. Put in the tuned sauce;

7. After medium heat until the eel section is tasted, add the minced garlic and the remaining millet and stir-fry well;

8. Finally, add a little salt to taste;

9. Stir-fry evenly and collect the soup;

10. Serve it on the plate and enjoy it~!

Tips:
The eel segment is stir-fried for the first time to remove the mucilage and moisture. When it is fried in the pot, it will not produce any water and taste good.