Stir-fried Eel with Rice White

Stir-fried Eel with Rice White

1. The eel is removed and killed with the help of the market stall owner. When you go home, you only need to marinate it in advance with an appropriate amount of rice wine and ginger slices to remove the fishy smell and mucus. Pixian Doubanjiang and Zizania are ready.

2. The eel is marinated and rinsed repeatedly with clean water, and cut into eel segments of the same size. Peel off the shell of the rice white eel, cut off the old root, cut into silk, and mince the green onion and ginger.

3. Add oil to the pot and stir-fry the rice whites first.

4. Stir-fry the rice whites until they become slightly soft and serve first.

5. Leave the bottom oil in the pot and sauté the chopped green onion and ginger over medium and small heat.

6. Add the eel, then add a small amount of rice wine and stir fry for a while.

7. Add rice whites and stir fry together.

8. Add half a spoon of Pixian bean paste, a spoon of soy sauce, and a small amount of water and stir fry together.

9. Prepare an appropriate amount of water and starch in a small bowl in advance and mix thoroughly.

10. Pour into the pot and stir fry quickly, and sprinkle with chopped green onion at the end.

11. Plated, finished product.