Description:The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 30 minutes The materials: Net yellow eel is a slice of 500 grams Condim... Fry the eel silk

• The style of cooking is classified: Sichuan Cuisine | Other | Suit the taste of both old and young
• Taste: Hot
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 30 minutes

• The materials: Net yellow eel is a slice of 500 grams
• Condiment: The powder of Chinese prickly ash is 3 grams, celery is yellow 125 grams, 10 grams of soy sauce, garlic silk is 10 grams, 2 grams of vinegar, spring onions silk is 10 grams, Pi County beans are a petal of 30 grams, ginger silk is 15 grams, Sichuan salt is 2 grams, continues 15 grams of wine, 3 grams of sesame oil, 1 gram of gourmet powder, 125 grams of well done vegetable oil
• Fry eel's silk method:
• 1,Slice go head and tail suitable to cut 8 long, 0.5 centimetres of thick silks sharp belly yellow meat thick yellow eel. The celery is cut section 4 centimetres long yellowly.
  2,Frying pan put very hot oven, put familiar vegetable oil cook until 80% hot, put eel silk, stir-fry before stewing, fry to moisture be, repeated, add and continue the wine, beans one (chop thinly) , the ginger, garlic, spring onions, and then stir-fry before stewing and fry to the oil red, put Sichuan salt, red soy sauce, celery to fry yellowly evenly, drench into vinegar, sesame oil, turn over with the crown of the head of gourmet powder for several times, put into the plate, dismiss from the powder of Chinese prickly ash.
• Note:
• 1,The yellow eel can only live and kill, eat, eat poisonously after death.
  2,Can't wash the blood after the yellow eel lives and kills, otherwise not fresh.
  3,Yellow eel's moisture is stir-fried before stewing to doing, will spit the oil, will produce the strong sound in the pan, the duration and degree of heating is just right, add the adjuvants, flavor juice, the crown of the head is fried evenly, the pan can appear.
  
  Flavor characteristic
  " fry the eel silk " It is a famous product of unique flavor of Sichuan Cuisine, enter the yellow eel silk on the pan on the middle fire, stir-fry with micro- vegetable oil repeatedly before stewing, fry, make its shout return to softly. Crisp and soft to merge, on an organic whole, " have soft in being crisp, bring crisply in being soft " ingenious ,It is exactly the original skill on the fire work of this dish. Dish this do fragrant burnt to paste, soft and also withered and hard; The eel silk stretches one out of shape, rough and salty and fresh and aromatic, delicacy of going well with wine on the feast.