Name: On The Tip of The Tongue ---------------- Rice Field Eel in Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice field eel; Some Red pepper; Some garlic; Some Zhu Hou Sauce; Some ginger; Some shallot; Some Sugar; Some Soy sauce; Some Shao wine; Some sesame oil; Some seafood sauce

On The Tip of The Tongue ---------------- Rice Field Eel in Pot

by Heart clear as water and pale as clouds

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

Tip of the Tongue 2 In the second season of the heart, we have seen the rice eel in the hot pot, the rice eel in the hot pot, the aroma of the vegetables is emitted in the high-temperature clay pot, and you can smell it from a distance. The taste is very fresh after eating. Authentic. If the rice field eel pot is paired with brightly colored green and red peppers, it will be even more attractive!
"Gee" is a common cooking method used by Cantonese, but it is rare in high-end hotels. A pot of delicious food is often served by the owner himself. The ingredients and ingredients are stir-fried in a dry-cooked clay pot. No water is added midway until they are cooked. Because the oil is continuously heated during the dry cooking period, it makes an explosive sound of "chee chee", hence the name "chee chee".
If the steamed hairy crab is the representative of Cantonese's lighter taste, then the hot pot reflects the other side of Cantonese's "heavy taste". The jelly pot originated in Guangzhou in the early 1980s. At that time, countless food stalls appeared in the streets of Guangzhou. These food stalls are very popular among neighborhoods for their fast hand and aroma. The hot pot is a must-have "famous dish" in food stalls. After this dish was roasted at extremely high temperature, the soup in the clay pot evaporated quickly and made a "sizzling" sound, so it was named "啫啫锅" (similar to Cantonese pronunciation) by the old people.

On The Tip of The Tongue ---------------- Rice Field Eel in Pot

1. Use small fresh rice eel to clean the blood from the intestines

On The Tip of The Tongue ---------------- Rice Field Eel in Pot recipe

2. Sprinkle on fine salt to remove the membrane on the body

3. Sliced ginger, garlic, pepper, cut and set aside

4. Cut the green onion strips, chili and other ingredients

5. Heat up the frying pan

6. Heat the onion, garlic, ginger and other ingredients to fry until fragrant

7. Add chili and sauté

8. Stir fry with rice eel

9. Add dark soy sauce and stir-fry with sugar

10. Add 2 tablespoons of Zhuhou sauce and 1 tablespoon of hoisin sauce and stir fry

11. Put a small amount of ginger and garlic slices and raw oil in a casserole and sauté

12. Pour the eel in the iron pot into the casserole and cover the pot, hear the "sizzle" ("Zizi") in the casserole, and pour the Shao wine along the lid.

13. Wait for a while, uncover the lid, after the rice eel is fully cooked, add sesame oil, turn off the heat immediately, and taste while it's hot

Tips:
1. If you have fresh rice eel, please buy fresh ones, if you can't buy fresh ones, choose frozen ones. People who are too lazy to get blood can also use boiling water to scald

2. Green and red peppers are purely for decoration, which makes the dull rice eel pot look more appetizing, so you can leave it alone

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