Grilled eel with cucumber
Overview
The most homely and classic way to eat eel in Sichuan cuisine. I have been doing this at home since I was a child. I feel that cucumber and eel are a perfect match. It’s very delicious~ You can try it😄
Tags
Ingredients
- Cucumber 500g
- Green onions Appropriate amount
- Liquor A small spoon
- Old ginger Appropriate amount
- Pickled ginger Appropriate amount, more will make it more fragrant, and of course it will be spicier
- Pickled peppers Appropriate amount
- Pixian Douban A small spoon
- Shannai Appropriate amount
- Star anise Appropriate amount
- White sugar A small spoonful (to enhance the freshness and not taste the sweetness)
- Zanthoxylum bungeanum Count the grains
- eel 500g
- garlic 7 or 8, actually the more the better
- red pepper Appropriate amount (for color adjustment)
- soy sauce A tablespoon
- white pepper A little
- young ginger One (not too much for seasoning)
Steps
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After buying the eel, you can ask the store to help kill it. There is no need to remove the bones. Removing the bones will lose the taste. Go home and carefully wash away the blood in your stomach. Cut into sections. Add a small spoonful of white wine or cooking wine and a little white pepper to marinate. The marinating time can be used to process other ingredients.
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Wash and cut cucumber into sections
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Wash and slice the garlic (whole garlic can be used directly), wash and smash the old ginger, soak the ginger and pepper into slices, and cut the green onions into sections (for cooking in the pot). Slice the young ginger, shred the red pepper, and cut the green onion leaves into sections and set aside (add them when the pot is about to start).
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Heat the pan, add oil (you can add a little more oil, eels will eat the oil), when the oil is smoking, add garlic, green onion, old ginger, star anise, kaempferol, pickled ginger and chili pepper and stir-fry the pan. After smelling the aroma, add the Pixian bean paste and stir-fry the red oil.
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Add eel and sugar and stir-fry until eel changes color (about 2 minutes)
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Add hot water to cover the eels, bring to a boil over high heat, add cucumber and mix well
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Add soy sauce to adjust the color, add an appropriate amount of salt to adjust the saltiness to the right level, cover and simmer for 10-15 minutes, do not stir-fry in the middle
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Open the lid, add young ginger, red pepper shreds, and green onions, stir-fry evenly
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Remove from the pot and put on a plate ~ it’s fragrant, enjoy it slowly ~
