Zilong
1.
Put the eel on a cutting board and cut the skin with a knife, then press the meat with the knife, and quickly tear it to peel off the skin. Spread the eel meat in boiling water, remove the thorns, and cut 5 cm long and 0 to 3 cm thick silk. Wash the green peppers and cut into 4cm-long filaments with the magnolia slices and the water-fat shiitake mushrooms. Chop fresh basil leaves.
2.
Knock the egg whites into a bowl, stir to foam, add dry starch, refined salt and mix thoroughly, and then add the eel wire to make the mixture evenly.
3.
Place the wok on medium heat, add the lard, heat to 50% heat, add the eel, spread with chopsticks, about 30 seconds, pour into a colander to drain the oil.
4.
Leave 50 grams of oil in the wok, heat it to 80% heat, add the magnolia slices, green pepper, shredded mushrooms, and salt and stir-fry for a while, then add the eel, cook with cooking wine and stir-fry. Then mix the yellow vinegar, perilla leaves, wet starch, monosodium glutamate, and meat clear soup into juice, pour it into a wok, invert it twice, put it on the plate, sprinkle with pepper, pour in sesame oil, and add coriander to the side of the plate. to make.
