Authentic Panlong eel how to do authentic Panlong eel how to do

1, ingredients: a number of fresh eel, 50 grams of dried chili pepper, 20 grams of green pepper, a handful of parsley, 2 grams of chicken powder, 2 grams of pepper.

2, first of all, we prepare the ingredients, fresh eel a number of strips, with a large funnel press, pour boiling water to the eel scalded to death in a basin, remove the eel mucus, rinse with cool water and spare.

3, ginger cut into large pieces, take a small pot into the dried chili 50 grams, 20 grams of green pepper, a handful of cilantro, cleaned and placed in a basin, after the ingredients are ready, we carry out the next step.

4, we will fry the eel, the pot of oil, oil temperature 60% hot, put the eel on top of the big funnel, put the big funnel into the pot of frying, so that it is easy to make the eel frying stereotypes, the process has been to maintain a medium fire.

5, appropriate shake the funnel, so that the eel is heated evenly, one side of the fried, turn over and fry the other side, the process to 5 minutes or so, so that the repeated frying several times to fry the eel fried dry fried through the deep-fried, fried, fish out the eel.

6, wait until the oil temperature rises to seventy percent hot, into the eel to re-fry forty seconds, re-frying forty seconds, you can make the eel fried more crispy through, pour out the eel oil control standby.

7, the pot and then burn oil, oil hot, put dry chili and green pepper, and then into the ginger, the fire is not too big, and slowly fry the red pepper out of the water, pay attention to the color of the red pepper, do not fry paste.

8, stir-fry pepper flavor, put the fried eel, sprinkle salt 4 grams of salt must be used to spread, in order to spread more uniform, chicken powder 2 grams, pepper 2 grams, upside down the pan and stir-fry evenly after the pot can be discharged into the plate.

9, cilantro on the bottom of the plate, the pan dragon eel on top of the cilantro, and finally poured on the dry chili and green pepper.