Stew

Name: Stew
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Rice field eel; 300g Pork belly; 3 heads garlic; 5g salt; 2g Luo Han Guo (sugar substitute); 2 pieces shallot; 2 tablespoons Soy sauce; 3 slices ginger; 20 capsules pepper; 1 piece star anise

by Baby love mommy

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

"In terms of crispy and mellow flavor, Jinling is unique in stewing and cooking."
Why is the rice eel roasted meat named stewed raw knock, you can only understand it after doing it. Famous dishes are not only exquisite ingredients, but also craftsmanship. A dish seems simple, the whole process is two hours, 40 minutes of which are used to beat the eel, so that the eel's flesh will become pure and not scattered. Stewed and simmered for one hour, the soup is thick and crispy, named after the production method.
A mother's day gift given in 2021, the recipe for stewed raw knack and crab yellow soup. In order to realize my pursuit of culinary skills, to satisfy the wish of the greedy cat.
Selected ingredients, using only wild rice eel and black pork ribs. The wild eel is tender and springy, and the ribs are fat and not greasy.

Stew

1. The eel fillets of the same length are nearly doubled after knocking.
(Buy it in the market and let the boss process it into eel fillets, then come back and wash the head.)

2. After knocking on the knife, a piece of about 6 cm.

3. Fry in hot oil until burnt.

4. Then return to the pan to deep-fry and crisp.

5. Stir fragrant pork belly until slightly charred
(The oil splashed so violently that I didn't take the picture clearly)

6. Scallion, ginger, pepper and star anise mangosteen sautéed for 2 minutes

7. Put in eel fillets

8. Little flower carving

9. Light soy sauce 2Soy sauce 1

10. pure water
(You can use eel bones and spare ribs to boil the stock, time is limited, this time use purified water instead)

11. Garlic cloves

12. Bring to a boil for 10 minutes, put in a casserole, simmer for 20 minutes on medium heat, simmer on low heat for 20 minutes, and simmer. The soup is rich, the eel is crispy and soft, and the pork belly is like konnyaku in the mouth.