Soviet Style Oil Eel

Name: Soviet Style Oil Eel
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Zizania; 400g Rice field eel; Some Cooking Wine; Some lard; Some Oyster sauce; Some salt; a little Soy sauce; Some shallot; 3 cloves garlic; Some Water starch; a little Rock sugar powder; Some ginger

by Seven nine stars

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After the summer heat, the rice field eels in the vegetable market increased, and most of them were wild. The meat was very firm and the taste was quite good.
Both the child and his dad love to eat rice eel, so recently they often buy it and make it for them in different ways. I have no good food, a certain reaction makes me lose my appetite when I look at it..."

Soviet Style Oil Eel

1. Prepare the rice field eel first, wash it, remove the bone and cut it into silk.

2. Put the eel shreds in the plate, pour an appropriate amount of cooking wine, and marinate for a while.

3. Cut the wild bamboo shoots into shreds and set aside.

4. Cut the ginger into shreds.

5. Pour an appropriate amount of lard into the pot and heat it up.

6. Add ginger shreds and sauté.

7. Pour in the marinated eel and stir fry until the color changes.

8. Add the rice and white silk and stir fry together.

9. Make a bowl of juice in advance. 1 tsp of dark soy sauce, 1 tsp of oyster sauce, a little rock sugar powder, appropriate amount of salt, half a bowl of water, mix and mix well.

10. Pour the bowl of juice into the pot, bring to a boil on high heat, turn to low heat, cover the pot and simmer.

11. At this time, you can chop the minced garlic and green onion.

12. When the soup is almost dry, pour in the water and starch to thicken it and take it out of the pot.

13. Cut a small hole in the middle and add the minced garlic and green onion.

14. Restart the pan, pour the sesame oil and heat it, and pour it on top of the eel. When you hear the sound of "Bala Baba", you are done!

Tips:
Zizania can be replaced with onions, and the taste is better.
The sesame oil pouring on the eel must be heated hot enough to make the sound of babbling.
The bowl of juice should be prepared in advance, otherwise it will be too late during the frying process.