Hot Eel Slices

Name: Hot Eel Slices
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Rice field eel; 100g garlic; 1/2 bowl Vegetable oil; 1 tablespoon salt; 1 piece pepper; 2 tablespoons Pixian Doubanjiang; 1 piece ginger; 1 tablespoon Five spice powder; 1/2 a spoon Sugar; 1 tablespoon Cooking Wine; 1/2 a spoon Chicken noodles; 1 tablespoon Soy sauce; 1 piece Red pepper

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Rice eel is a favorite of many people in Chongqing, and its methods are also many, such as hot, dry, pickled, spicy, boiled, etc. The hot eel is a home-cooked Sichuan dish, and the general food stalls are There is this dish. The taste is slightly spicy. Red peppers are added with hot peppers, or all hot peppers are used. Therefore, every restaurant eats this dish differently, some are very spicy, and some are not. The freshness of unagi is unsurpassed among freshwater fish, and its nutritional value is also the highest among freshwater fish

Hot Eel Slices

1. Two catties of rice eel, remove the intestines, remove the bone spurs, cut into slices with an oblique knife, wash the blood, yard the eel with salt, remove the mucus on the surface, rinse and drain the water, and then yard with salt, rinse Clean and drain for later use

2. Shred ginger, garlic into small slices, red pepper one slice

3. Pick and wash the garlic moss

4. Prepare the right amount of Pixian bean paste and a handful of dried pepper

5. Pour more oil in the wok and heat it to 80% hot

6. Add the eel slices and cook them, stir-fry them lightly to make them evenly heated. It doesn’t take a long time to explode. As long as you see the color of the fish turn white, you can pick up and filter out the oil.

7. Leave the bottom oil in the wok and heat it up on high heat

8. Then add Pixian bean paste, ginger, garlic, red pepper and stir fry until fragrant

9. Pour in the fried sliced eel and stir fry, add a spoonful of salt, a spoonful of five-spice powder, a spoonful of cooking wine, a spoonful of light soy sauce, and half a spoonful of sugar, and stir-fry for 5 minutes

10. Pour in the garlic moss, stir-fry for a few times, add a little chicken essence and red pepper, and it's ready to be served.

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Tips:
The mucus on the eel has a slightly fishy smell and is not easy to wash. Then we can use salt to catch it evenly and then rinse, so that the eel can be washed very clean.