Exploded eel roll

Exploded eel roll

Overview

Hubei cuisine. Select thick and fresh eel, chop off the head and tail, cut into eel segments, thicken the sauce with oil, and stir-fry until the eel slices are soft and tender. Although it is not as fresh as spicy dishes, it has a mellow taste.

Tags

Ingredients

Steps

  1. Materials are ready. Slice winter bamboo shoots and mushrooms into slices. Onions, chopped green onions,

    Exploded eel roll step 1

  2. Drain eel, cut into sections, and cut into unilateral spikes. You don’t have to cut it if it’s too troublesome. I cut it for fun and think it’s more delicious.

    Exploded eel roll step 2

  3. Add salt and starch to the processed eel, stir and sizing.

    Exploded eel roll step 3

  4. Pour cooking wine, salt, chicken essence, light soy sauce, sugar, vinegar and starch into a bowl to make a marinade and set aside.

    Exploded eel roll step 4

  5. Add oil to the pot and cook over high heat until the oil surface smokes. Add eel segments.

    Exploded eel roll step 5

  6. After it forms into a roll, take it out and drain the oil.

    Exploded eel roll step 6

  7. Leave the oil in the original pot, add winter bamboo shoots and shiitake mushroom slices and stir-fry briefly.

    Exploded eel roll step 7

  8. Pour in the prepared marinade and wait until it thickens.

    Exploded eel roll step 8

  9. Add eel rolls and stir-fry evenly.

    Exploded eel roll step 9

  10. Remove from the pan and serve on a plate, sprinkle with chopped green onion and pepper.

    Exploded eel roll step 10