Fried Soft Pocket

Name: Fried Soft Pocket
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Eel; 50g Chives; 1/2 Red pepper; 1 tablespoon lard; Some Broth; 1 tablespoon Vinegar; 2 tablespoons Cooking Wine; A few drops sesame oil; a little salt; 2 tablets ginger; a little White pepper; 2 pcs Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I bought some eel at the vegetable farm this morning. It won’t burst or sizzle. Today, I’m going to learn how to cook a famous Huaiyang dish. It is said that in ancient times, long fish was made by tying live long fish with gauze, putting them in a boiling water pot with green onions, ginger, salt, and vinegar, and then removing them when the fish's body was curled and the mouth opened. Take its tenderloin and cook. The fish meat is very mellow after being cooked. It is picked up with chopsticks, and the ends hang down, like a girdle on the chest of a child. When eating, you can hold it with a spoon, hence the name "soft pocket long fish". We used to fry eel at home before, but there are a lot of specialties in real fried soft pockets! After this dish was fried, there was not much marinade on the plate, and the marinade was all hung in the pocket of the back of the meal. This can be called fried soft pocket instead of fried eel! Friends you like, learn to do it together!

Fried Soft Pocket

1. The eel bought back from the market

2. Take out the internal organs. The Internet says that it’s best to use eel back for the fried soft pockets. I think it’s too extravagant.

3. This is for clean cut long strips

4. Wash the leeks, cut small roots, use only the roots

5. Shredded red pepper

6. Cut the ginger and garlic and set aside. Add 1 spoon of light soy sauce, half a spoon of dark soy sauce, 2 spoons of balsamic vinegar, 1 spoon of sugar, 1 spoon of cooking wine, a little white pepper, and water starch into a bowl of juice.

7. Add the broth to the pot and boil, add some cooking wine, salt, vinegar, white pepper and mix well

8. Put the eel and cook for about 1 minute, turn off the heat, soak for a while

9. Fish out for spare

10. Add the right amount of lard to the pot

11. Saute ginger and garlic slices

12. Add leeks and red pepper and stir well

13. Pour in the eel and stir well

14. Pour in the pre-adjusted bowl of juice and stir well

15. Just drizzle with sesame oil before boiling

16. Out of the pot and plate

17. Sepris, the horse is on the stage, the cooking skills are flying

Tips:
The specific seasoning is adjusted according to the taste. I made it sweet and sour. If you don’t like it too sweet, you can reduce the amount of sugar.