Jade eel section

Overview

How to cook Jade eel section at home

Tags

• hot dishes
• home cooking
• lunch
• dinner
• bitter melon
• chicken essence
• ding ginger
• doubanjiang
• garlic seeds
• millet pepper
• old soy sauce
• pork belly
• eel
• pepper
• salt

Ingredients

Steps

1. 1 Put an appropriate amount of eel into a basin, cover it with a grate, add an appropriate amount of salt, shake the basin, and stun the eel. Then add an appropriate amount of 80 degree hot water to scald the eel to death. Then add an appropriate amount of 80 degree hot water to scald the eel to death.

   

2. 2 After the eel is scalded to death, it is easier to slaughter. The eel's abdomen is opened, the internal organs are removed, the eel's head is cut off, and a knife is made on the back, as deep as the eel bone, and cut off at eight points.

   

3. 3 Appropriate amount of large pork belly, cut into diced pork belly of suitable size, put on a plate and set aside.

   

4. 4 bitter melon, cut into two pieces, scrape off the melon capsule, cut into strips and put in a bowl. Add an appropriate amount of salt to the bowl, mix well with your hands and marinate for 20 minutes. After 20 minutes, squeeze out the bitter melon water and put it into a plate for later use.

   

5. 5 Remove the oil from the pot. When the oil bubbles quickly around the chopsticks, the oil temperature is right. Add the eel segments. Tighten the eel meat and pour it out quickly.

   

6. 6 Heat the pan and remove the oil, add the diced pork belly and pour in an appropriate amount of water. Cook over high heat until the pork belly is almost dry, then turn to low heat to extract the oil from the pork belly and stir-fry until fragrant. When there is too much oil, some of the oil will be drawn out. Then add an appropriate amount of bean paste, garlic seeds, diced ginger and millet pepper, and stir-fry over low heat until fragrant.

   

7. 7 After frying until fragrant, add the eel segments, pour in an appropriate amount of water, add an appropriate amount of dark soy sauce, salt and pepper, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. After 5 minutes, turn to high heat to reduce the juice. When the soup is suitable, add the bitter melon and stir-fry evenly. When the soup is almost dry, add an appropriate amount of chicken essence, stir-fry evenly, and serve.

   

8. 8 Finished product pictures