Panlong Monopterus Albus

Name: Panlong Monopterus Albus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: About 500g Wild eel; 100g ginger; 100g garlic; 4 pieces Shallots; 4 pieces Coriander; 10 pcs Dried chili; 20 capsules pepper; 1 teaspoon salt; 4 teaspoons Cooking Wine; 1 teaspoon Chicken Bouillon Powder; 1/2 teaspoon Vinegar; 2 teaspoons White sesame; 1/2 teaspoon Sugar

by Crazy Grass (from Tencent.)

4.7 (1)

Favorite

8

Difficulty

Hard

Time

15m

Serving

2

The process is horrible (N pictures are omitted in this post). The panlong eel tastes spicy and refreshing, and is tender on the outside and tender on the inside.

Panlong Monopterus Albus

1. Put a few drops of lettuce oil and keep it at home overnight

2. rinse

3. Pick fine-rooted

4. The process was very, very horrible

5. Cut dried sea pepper into cubes, soak ginger, garlic, green onion, and coriander in cold water

6. Heat oil on a low fire, add pepper, ginger, garlic, green onion, dried sea pepper, sugar and fry until fragrant. Pour in rice eel, sprinkle salt, cook wine and stir fry. Just mix well

Tips:
Therefore, the dish is spitting out the swelling material during the eating process, so it must be kept dripping oil for more than one night.
It is easy to prevent being scalded by oil during the frying process; it is not easy to over-fry.