Garlic Eel in Casserole

Garlic Eel in Casserole

by Nutritionist Yiye Gourmet

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

4

This is the picture taken when the Guangdong Public Channel was recording the program last week. I did it again at home today. The casserole is not the same, so the step diagram is different from the finished picture.
I can't buy a smaller eel today, and it will not work well to make one that is too big. I suggest you don't buy too big eel.
The Dragon Boat Festival is not only the time to eat rice dumplings and salted eggs, but also the most tender and nutritious time of the year when the eel meat is the most tender and nutritious.
The rice field eel is warm in nature and sweet in taste. It enters the liver, spleen and kidney meridians, and has the functions of nourishing qi, nourishing blood and solidifying, warming yang and spleen, strengthening essence and hemostasis, nourishing liver and kidney, dispelling wind and dredging collaterals.
Generally, when making eels, everyone buys them from the market and slaughters them home before making them. In fact, the histidine content in the eels is high, and the histidine in the eels will be transformed into toxic substances after death. So it’s better to slaughter the eel and make it now, but many people don’t say killing the eel, but they are scared when they look at it, such as me~
For the little cook who dare not kill the eel directly, it is easier for us to use the method of scalding.
Unagi has parasites, so it must be cooked at high temperature for enough time, so that you can eat more safely.

Ingredients

Garlic Eel in Casserole

1. If you have time to buy eel home, you can raise it for two or three days, so that you can spit clean and reduce the muddy smell

Garlic Eel in Casserole recipe

2. Sit in a pot of water, add green onion, ginger, cooking wine, vinegar, and salt to a boil

Garlic Eel in Casserole recipe

3. Leaf really didn’t dare to catch eel with his hands, so he poured out the water in a drain pot

Garlic Eel in Casserole recipe

4. Pour into a heat-resistant storage bag

Garlic Eel in Casserole recipe

5. Put it in the pot together with the fresh-keeping bag and quickly close the lid, otherwise the eel will come out

Garlic Eel in Casserole recipe

6. Just open the eel's mouth slightly

Garlic Eel in Casserole recipe

7. Pick up too cold

Garlic Eel in Casserole recipe

8. Wash away the mucous membranes

Garlic Eel in Casserole recipe

9. Make an incision in the abdomen and remove the internal organs. In fact, the blood of eel is also nutritious, but I am afraid of fishy, so I wash the blood

Garlic Eel in Casserole recipe

10. Chop

Garlic Eel in Casserole recipe

11. Wipe dry with kitchen paper towels

Garlic Eel in Casserole recipe

12. Boil the oil to 70% heat, add the eel

Garlic Eel in Casserole recipe

13. Fry for about 3 minutes, scoop up

Garlic Eel in Casserole recipe

14. Put a little oil in a casserole, add garlic and stir golden brown

Garlic Eel in Casserole recipe

15. Put in the eel. Adjust the sauce, oyster sauce, light soy sauce, vinegar, pepper, cooking wine, a small bowl of water, sugar, pour into a casserole, cover

Garlic Eel in Casserole recipe

16. Stew until the juice is collected

Garlic Eel in Casserole recipe

17. Add the green onion and stir well.

Garlic Eel in Casserole recipe

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