Spicy Unagi
1.
Remove the internal organs of the eel, cut it into slices, don't wash it. The belly of wild eel is yellow.
2.
Wash the seasoning and cut it well.
3.
Wash the garlic moss and cut into sections.
4.
After the pot is hot, add vegetable oil and salad oil to heat, add dried chili, pepper, pickled ginger, pickled pepper, and garlic to the pot. Add the chopped Pixian Douban and stir fry for a fragrant flavor.
5.
After the eel is served, add cooking wine, vinegar, sugar, and light soy sauce and stir fry.
6.
Then add garlic moss, green red pepper and green onion and stir fry.
7.
After the eel is cooked, turn off the heat, and add chicken essence and salt (cilantro) when starting the pan.
8.
Serve on the plate.
Tips:
1 The amount of oil should be appropriate. Don't be too much, it will get tired. Less oil and uneven stir-fry;
2 Don't fry the eel for too long. Stir-fried for too long will soften and affect the taste. Of course, the artificially fed eel is not hard to fry;
3 The sugar and vinegar are just to enhance the taste, don't put too much. I hope you can also taste the real local food;
4 Don't wash the eel, but fry it with blood.
