Braised eel with garlic sprouts
Monopterus albus, commonly known as eel, field eel or field eel, is a warm tropical freshwater benthic fish. It is tender and nutritious. Every 100g of meat contains 18.8g protein, 0.9g fat, 38mg calcium, 150mg phosphorus and 1.6mg 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 edible portion of eel can be made into a variety of delicacies, such as braised eel slices, sliced eel slices in oil, stewed eel pine and eel hot pot, which are deeply welcomed by the masses!Tail oil, also known as clear oil, can add color and fragrance to dishes. When cooking at home, the clear oil is optional. If it is for shooting or increasing visual effects, you can add a little clear oil to make dishes brighter.
Step 1 . Wash the eel thoroughly (when buying eel, you can let the stall owner kill it, or cut it).
Step 2 . Add 5 grams of salt to the pot, add yellow rice wine, and turn the water on and off.
Step 3 . Pour the eel into the pot and scald it for 3 or 4 seconds.
Step 4 . Wash the eel underwater after scalding, and remove the white skin covering the eel.
Step 5 . Cut the garlic seedlings into sections and rinse them clean.
Step 6 . Medium heat, pour proper amount of oil into the pot.
Step 7 . When the oil temperature is 40% or 50%, pour in the garlic sprouts and stir fry until the garlic sprouts are slightly soft.
Step 8 . Leave oil in the pot and stir fry over medium heat, then pour in eel.
Step 9 . Add butter into the pot, secret braised juice, soy sauce, raw soy sauce, salt (1g), sugar
Step 10 . Add seasoning and stir fry, stir fry evenly, cover and stew for about 40~50 seconds.
Step 11 . Add the previously fried garlic seedlings and sprinkle a little pepper.
Step 12 . Fire, stir fry, stir fry evenly, add a small spoonful of clear oil, and quickly stir fry the pot and put it on a plate.
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