【pickles of Conger Eel】

Name: 【pickles of Conger Eel】
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Moray; 80g pickle; 1 piece tomato; 1 Green garlic sprouts; Some salt; Some Cooking oil

by Yaya 0219

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The hemp fish (conger eel) is large in size. A 20-30 catties weight is common on the market, and some people have seen more than a hundred catties. When buying it, it depends on how many people there are in the family. Cut a piece, the location is different, and the price is different. The part with spring (caviar) is usually more expensive. When buying mochi, the common practice in Chaoshan is to use pickles to braise. . Teacher Zhang Xinmin’s "Chao Cai Tian Xia" mentions this "spring-bearing hemp fish pickles". The article also mentions that this dish is a Chaoshan local dish, and order a Chaoshan fisherman’s hemp fish pickles outside. If there is no white fish spring in it, this dish can hardly be called authentic.
"
I love to eat fish, and I am not too afraid of fishy, but I think the fishy smell is relatively heavy. It is suitable for braising with pickles. The fish absorbs the sourness of the pickled vegetables and adds the unique sourness of tomatoes to remove the fishy smell. It also highlights the umami taste of the eel. If you don’t like tomatoes, then add celery and cook together, which is another flavor. "

Ingredients

300g Moray
80g Pickle
1 piece Tomato
1 Green Garlic Sprouts
Some Salt
Some Cooking Oil

【pickles of Conger Eel】

1. Wash the sea eel, dry the water with kitchen paper, cut into chunks, and wipe evenly with a little salt;

2. Wash all the auxiliary materials, cut the pickles into thick strips, cut the tomatoes into pieces, and cut the green garlic sprouts into sections (white and green parts are divided into open sections);

3. Heat up a wok, add a proper amount of oil, add pickles, garlic sprouts and white segments and stir fry until fragrant;

4. Put the tomatoes in the wok, stir and fry them evenly, and set aside;

5. Add a little oil to the wok and pour the conger eel into the pan;

6. Turn the fish pieces in the pot properly;

7. Pour all the tomatoes and pickles back into the wok;

8. Stir-fry evenly and add appropriate amount of salt

9. Add proper amount of boiling water to the wok;

10. Cover the pot and simmer over medium heat;

11. Stew until the fish is cooked through and the soup thickens, remove the lid;

12. Pour the remaining green garlic sprouts into the pot and stir well.

Tips:
1. Try the saltiness of the pickles before making them, if they are too salty, bubble them with water in advance;

2. After the fish is salted, you don't need to pickle it, just cook it directly;

3. The fish has been salted, and the pickles also have a certain degree of saltiness, so adjust the amount of salt.