Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: Hot Make the difficulty: It is (elementary) to cut the mound Make time: 50 minutes The materials: 1 river eel is 600 grams Condi...
Steep the pepper river eel
- The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
- Taste: Hot
- Make the difficulty: It is (elementary) to cut the mound
- Make time: 50 minutes
- The materials: 1 river eel is 600 grams
- Condiment: Soy sauce 1 big spoon,at soup l cup,last 5 of hot red pepper, candy 1 spoons little, garlic grains of 20 grains, broad bean paste 1/ 2 spoons bigs hot, a big spoon of wine, glutomate, sesame oil are right amount of respectively
- Steep river eel's method of peppers:
- 1,Boil 8 glasses of water to roll, add l cup cold water, will have already killed the eel well to cook and scald for 5 seconds at once, see, turn white to take out promptly while being outer, rub with brown brush or sponge gourd cloth with the hands, brush, getting white fish scale powdered clean, cut 2 grow sections of form, stained with glutomate it spends hot to be 30 second more fried.
2,Fetch one and steam the bowl or small basin medium-sizedly, pave and lay and steep peppers first (bubble in the pickles of whole chilli, shell and open and remove the pepper seed) Arrange in overall bowl bottom by section eel, inside fill, set free, fry soft garlic hair.
3,Get up oil cauldron (spend oil to fry garlic) ,Fry peppery broad bean paste, add, have soup, candy, salt, wine, soy sauce,etc. flavour, it boil it roll at eel in it pour by bowl into,at steam on the about 30 minutes pan.
4,Have items of bowl that steam already decoction pour in frying pan, drench, down a little glutomate ink thicken soup, on dripping and downing the sesame oil and watering, reaching and spiking and covering the eel in the disc.
- Note:
