Fried Soft Pocket

Name: Fried Soft Pocket
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Eel; 50g Chives; 1/2 Red pepper; 1 tablespoon lard; 1 serving Bowl of juice; Some Broth; 1 tablespoon Vinegar; 2 tablespoons Cooking Wine; A few drops sesame oil; a little salt; a little White pepper; 2 tablets ginger; 2 pcs Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I bought some eel at the food market, which will not burst or sizzle. Today, I am 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 vegetable farm.

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

3. This is to deal with clean cut long strips.

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

5. Shred the red pepper.

6. Cut the ginger and garlic for later use. 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 for later use.

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

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

9. Remove and set aside.

10. Add proper amount of lard to the pot.

11. Saute the ginger and garlic slices.

12. Add the leeks and red pepper and stir well.

13. Pour in the eel and stir well.

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

15. Just drizzle with sesame oil before boiling.

16. Take out the pan and serve.

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.