1. Ingredients: 350g Eel Tianxia Pu Eel, 3 fresh shiitake mushrooms, 2 each red hot pepper, green hot pepper, and yellow hot pepper, 1/2 fresh bamboo shoot, 1/4 onion, oil, salt, sesame oil, cooking wine, soy sauce , Oil consumption, ginger, garlic, corn starch;
2. Thaw the eel pu eel and cut it into a palatable size;
3. Evenly pat the cornstarch on both sides, wash the vegetables and set aside;
4. Cut the shelled fresh bamboo shoots and shiitake mushrooms into slices separately;
5. Green, red and yellow peppers are changed to oblique knife
6. Slice onion and ginger garlic for later use;
7. Boil a pot of water, boil the winter bamboo shoots in the blanching water for about three minutes and remove the cold water;
8. Heat up the oil in the pan and heat it to 60% heat (putting the chopsticks in and making small bubbles around it means that the oil is warm), and deep-fry the prepared Pu Eel sections into golden brown, remove them for later use;
9. In a separate pot, put the ginger, garlic slices, onion and green, red and yellow pepper in the pot and stir fry for a while, then stir-fry the mushrooms for a while
10. After frying the aroma, add the blanched winter bamboo shoots;
11. Stir-fry until it is 8 minutes old and pour in a little cooking wine, soy sauce, oil consumption and appropriate amount of salt;
12. Then pour in the fried eel;
13. Quickly stir and fry over high heat evenly, drizzle with a little sesame oil, and sprinkle with chopped green onion. A plate of delicious and spicy roasted eel is ready
14. It's an artifact! With a piece of eel in the mouth, first you can feel some spicy and sauce aroma, then the sweetness of the meat, even the eel skin is full of tenacity, chewing QQ, springy, and the fresh bamboo shoots and mushrooms inside, the taste is simply Too rich~!
15. Finished product~
16. Great time~you must try~
Tips:Fresh bamboo shoots should be blanched or they will have astringent taste
