Huaian Soft Pocket
by Ming Cuiyan
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the eel to remove the head and tail.
2. Cut ginger, garlic, and onion into sections.
3. The rice field eel is scalded with boiling water to remove the mucus.
4. Cut into silk.
5. Put oil in the pan and fry the rice eel.
6. Fry until the surface of the rice eel is crispy.
7. Remove and set aside.
8. Set aside an appropriate amount of oil in the pot, add green onion, ginger, garlic and onion and stir fry.
9. Add the rice eel after the onion is fragrant.
10. Blend water starch.
11. Add light soy sauce, oyster sauce, vinegar, and sugar and cook until the rice eel is soft and thick.
12. Finished platter.
Tips:Add a little bit of sugar and vinegar to thicken the water starch. I thicken the thicker, so the finished product is not good, and it doesn't need to thicken.
