Braised eel
Overview
When I was young, I ate quite a lot of river eel, mostly at dinner tables hosted by friends and family. The braised river eel is so crispy that it really melts in your mouth. Later, I don’t know why the market sold less. For a while, I couldn’t see it at all, and of course I couldn’t eat it. It is said that because it was too expensive, Xiao Geng liked to eat eels. For a period of time, he often talked about it. Old Geng unconditionally cooperated with Xiao Geng when it came to eating. He bought it when he saw it! !
Tags
Ingredients
Steps
-
Prepare the ingredients.
-
Kill the river eels, cut them into small pieces, and clean the garlic, green onions, and ginger.
-
Add onion, ginger and cooking wine to water and bring to a boil, then add eel segments and blanch for a few seconds, then turn off the heat and simmer for about a minute.
-
Then wash the mucus on the eel segments with clean water.
-
Heat oil in a pan and stir-fry chives, ginger and garlic.
-
Add the cleaned eel segments.
-
Then add dark soy sauce and cooking wine.
-
Stir-fry until browned.
-
Add water, rock sugar and bring to a boil, then reduce to low heat and simmer for about half an hour.
-
Add light soy sauce and turn to high heat to thicken the soup.
-
Just sprinkle some chopped green onion at the end.
