Braised eel

Monopterus albus 300g

A spoonful of porcelain spoon for soup.

A spoonful of salt, about 3 grams.

A spoonful of sugar

Proper amount of cooking wine

A little pepper

verdant

energy

Garlic bulb

Take a spoonful of soy sauce.

The practice of braising Monopterus albus

After the eel is slaughtered, it is cut into sections, washed, wiped clean with salt, the mucus of the eel is removed, washed and drained for later use.

Peel garlic, put more if you like, chop onion and shred ginger for later use.

Stir-fry garlic until golden brown, stir-fry onion and ginger, pour in Monopterus albus, stir-fry a few times, then pour in cooking wine, pour in a spoonful of soy sauce, a spoonful of soy sauce, a spoonful of sugar, a spoonful of salt and a little boiled water, and cover the pot and stew for 10 minute.

Sprinkle some pepper before cooking

Braised eel with crispy meat and thick soup. If diabetics follow this recipe, please remove the sugar from the seasoning. Monopterus albus can tonify qi and blood, but it should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.

material

Monopterus albus 600g

Garlic, onion, ginger, dried pepper, cooking wine, soy sauce, soy sauce, salt, sugar, pepper powder, black pepper, chicken essence, sesame oil, water starch and coriander.

The practice of braising Monopterus albus

Wash the eel, cut into pieces, boil a pot of boiling water, stew for two minutes, stir with chopsticks, and remove the white skin on the surface.

Heat oil in a pan, saute garlic until golden brown, add ginger, chopped green onion, dried pepper and a little pepper, and stir-fry fried eel.

Add cooking wine, soy sauce, soy sauce, salt, sugar, a little pepper powder, black pepper, chicken essence and sesame oil in turn, and finally sprinkle with water starch, collect the juice over high fire, and decorate with coriander after taking out.