Shredded Tai Chi
by Heart moves
Favorite
Difficulty
Normal
Time
10m
Serving
4
Super delicious appetizer.
1.
2. The rice field eel is kept in clear water for four or five days
3. Pour out the water and sprinkle a handful of salt
4. Marinate for half an hour
5. Wash one by one and drain the water
6. Heat the pan with cold oil, put the rice eel on medium heat and fry slowly
7. Poke it away with chopsticks to avoid entanglement
8. Fry until crispy, scoop up
9. Wash ginger, garlic, millet pepper, garlic moss, and perilla leaves all clean and chop finely
10. In another oil pot, add ginger garlic, millet pepper, garlic moss and stir fragrant
11. Add the fried rice eel and mix
12. Add salt and stir fry evenly
13. Put the perilla leaves and stir fry evenly
14. Put the rice wine and stir fry evenly
15. Add dried chili and stir fry evenly
16. Sprinkle cumin powder and stir fry evenly
17. Put the light soy sauce and stir-fry evenly, just pick it up and put it on the plate
Tips:Use a darker bucket to pickle the eel to avoid flying around.