Grilled eel with garlic sprouts
Overview
Monopterus eel, commonly known as eel, field eel or field eel, is a freshwater bottom-dwelling fish in temperate zones. Its meat is tender and nutritious. Each 100 grams of meat contains 18.8 grams of protein, 0.9 grams of fat, 38 mg of calcium, 150 mg of phosphorus, and 1.6 mg of iron. It also contains thiamine (vitamin B), riboflavin (vitamin residue), niacin (vitamin PP), ascorbic acid (vitamin C) and other important vitamins. More than 65% of the eel is edible, and it can be made into a variety of delicacies, such as braised eel slices, oily eel slices, braised eel pine and eel hot pot, etc., which are very popular among the public!
Tags
Ingredients
Steps
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Rinse the eel (when buying the eel, you can ask the stall owner to kill it or cut it into sections).
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Add water to the pot, add 5 grams of salt, add rice wine, and bring the water to a boil.
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Pour the eel into the pot and blanch it for 3 or 4 seconds.
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After blanching the eel, rinse it under water and remove the white skin covering the eel.
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Cut garlic sprouts into sections and rinse.
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On medium heat, pour appropriate amount of oil into the pot.
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When the oil temperature is 40% to 50%, add the garlic sprouts and stir-fry until the garlic sprouts are slightly soft, then remove.
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Leave oil in the pot, turn to medium heat, then add eel and stir-fry.
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Add butter, secret braised sauce, dark soy sauce, light soy sauce, salt (1g), sugar,
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Add the seasonings and stir-fry until evenly stir-fried, then cover and simmer for about 40 to 50 seconds.
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Add the garlic sprouts that were fried earlier and sprinkle with a little pepper.
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Turn on high heat, stir-fry, stir-fry evenly, then add a small spoonful of oil, stir-fry quickly and put on a plate.
