How to make braised eel, how to make braised eel delicious?

Braised eel, super delicious.

That is, after cleaning up the eel first, put oil in the pot, put a handful of salt, put the eel in it and fry it until golden on both sides, put it out of the pot and leave a little bottom oil, put in the bean paste, then put the green onions, ginger, garlic, peppercorns, star anise, and then put the fish in, add boiling water to cover the fish, and simmer over low heat.

1. Eel, aliases: white eel, white eel, river eel, eel, blue eel, wind eel, Japanese eel.

<>3. The following is an introduction to the ingredients needed:

River eel, ginger, string pepper, garlic, bell pepper, shallot.

4. First cut the eel belly with scissors, remove the internal organs and wash it, mince the ginger, cut the pepper rings and millet spicy respectively, and chop the shallots. The river eel has a straight line on both sides of its body.

5. Pour 500 grams of soybean oil into the pot, put 20 grams of garlic when the oil temperature is hot, fry until golden brown and remove the oil. Then put the river eel in a pan and fry it for two minutes. Leave a little base oil in the pot, then add 10 grams of dark soy sauce, 15 grams of light soy sauce, and 5 grams of soybean paste, and stir well.

6. Put in the river eel, pour the juice on the river eel to make it flavorful, put in 1000 grams of water, 5 grams of sugar to improve freshness, salt, cover the pot and boil over high heat and simmer for 30 minutes.

7. Then put in the fried golden garlic, pour the soup on the eel to make it flavorful, put a little white pepper to remove the smell when the soup is almost received, and then put in the green and red pepper rings, and then put it on the plate. In this way, a plate of braised eel with bright red color and soft flavor is ready.

8. Eels also contain a lot of calcium, which also has a certain effect on preventing osteoporosis.

Ingredients: 750 grams of conger eel, 15 garlic heads, 20 grams of rock sugar, 15 ml of dark soy sauce, 1 g of salt, 30 ml of peanut oil, 5 ml of vinegar, 5 grams of white sesame seeds.

Steps: 1. Wash off the mucus on the body of a moray eel.

2. Cut the sections first, and then remove the internal organs.

3. Deal with it all.

4. Put oil in a wok and fry the eel in the market.

5. After one side is browned, then the other side is fried, and the fried fish is served out for later use.

6. Use the remaining oil from the fried fish to fry the yellow garlic.

7. Add the fried fish, add enough water, rock sugar, dark soy sauce and a little vinegar.

8. After the heat boils, turn to low heat and simmer for about 30 minutes.

9. Simmer until the soup is thick.

10. After removing from the pot, sprinkle a little cooked sesame seeds to garnish.

The ingredients that need to be prepared in advance include: 750 grams of eel, 15 garlic heads, 20 grams of rock sugar, 15 ml of dark soy sauce, 1 gram of salt, 30 ml of peanut oil, 5 ml of vinegar, and 5 grams of white sesame seeds.

1. The first step is to wash and process the eel and cut it into sections.

2. Heat oil in a pan and fry the eel pieces.

3. After one side is browned, then fry the other side, and the fried fish is served out for later use.

4. Use the remaining oil from the fried fish to fry the yellow garlic.

5. Put the eel, water, rock sugar and vinegar in the pot and bring to a boil over high heat.

6. After the heat boils, turn to low heat and simmer for 30 minutes.

7. Simmer until the soup is thick and remove from the pot, sprinkle a little cooked sesame seeds, and it is done.

Step Braised Eel Preparation Step 11The eel is disemboweled, washed, and removed from the dorsal and ventral fins.

Braised eel preparation step 22Cut equal width segments.

Braised eel preparation step 33Grasp well with white wine and salt and marinate for 10 minutes.

Braised eel preparation step 44Slice the ginger, cut the green onion into small pieces, and pat the garlic into small pieces.

Braised eel preparation step 55Put the pot on the heat, pour in the vegetable oil, put the rock sugar in the oil over low heat, and slowly warm it.

Braised eel preparation step 66Add minced garlic, ginger slices, and green onions, and stir-fry them in a pot with rock sugar water to bring out the fragrance.

Braised eel preparation step 77Put the marinated eel in the pot together, stir-fry the sugar evenly colored, then add soy sauce and stir-fry evenly.

Braised eel preparation step 88Add the water that has just submerged the eel, turn to high heat and bring to a boil, then turn to medium heat and cook for 15 or 20 minutes, when the juice is almost finished.

Add 15g of sugar, stir well, reduce the juice over high heat, and add condiments.

Ingredients: 300 grams of eel, 100 grams of red wine.

Excipients: 10 grams of sugar, 15 grams of oil, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 2 grams of salt.

The method is as follows: 1. Wash and cut the eel into pieces, and the inside of the stomach must be cleaned. Then cut the back of the fish on the inside of the belly, but not cut it off, into an open piece.

2. Add a little red wine, salt, light soy sauce, green onion, ginger and garlic, marinate for half an hour.

3. Add a little oil to the pot, put the marinated eel pieces in the pot, and fry them slightly on both sides.

4. After frying, use the bottom oil in the pot to stir the pepper, green onion, ginger and garlic until fragrant, add the eel and sugar, and simmer over low heat until the juice is reduced.

5. Remove from the pot and put on a plate, and the braised eel can be made.

Preparation of braised eel:Ingredients: 1 river eel.

Excipients: 1 garlic, appropriate amount of green onion, 1 piece of ginger, 1 tablespoon dark soy sauce, 2 tablespoons of light soy sauce, 1 piece of rock sugar, appropriate amount of cooking wine.

1. Prepare raw materials.

2. Kill the river eel, cut it into small pieces, and clean the garlic, green onion and ginger.

3. Add green onions, ginger and cooking wine to a boil, then add the eel segments and blanch for a few seconds, turn off the heat and simmer for about a minute.

4. Wash the mucus on the eel segment with water.

5. Heat the oil in a pan and stir-fry the chives, ginger and garlic.

6. Add the cleaned eel segments.

7. Add dark soy sauce and cooking wine.

8. Stir-fry and color.

9. Add water, rock sugar to a boil, change to low heat and simmer for about half an hour.

10. Add light soy sauce and thicken the soup over high heat.

11. Sprinkle some chopped green onions at the end.

The preparation of braised eel is as follows:Main ingredient rock bureau: 1 river eel.

Excipients: 1 garlic, appropriate amount of green onion, 1 piece of ginger, 1 tablespoon of dark soy sauce, 2 large vertical spoons of light soy sauce, 1 piece of rock sugar, appropriate amount of cooking wine.

1. Prepare raw materials.

2. Kill the river eel, cut it into small pieces, and clean the garlic, green onion and ginger.

3. Add green onions, ginger and cooking wine to a boil, then add the eel segments and blanch for a few seconds, turn off the heat and simmer for about a minute. The hall is large.

4. Wash the mucus on the eel segment with water.

5. Heat the oil in a pan and stir-fry the chives, ginger and garlic.

6. Add the cleaned eel segments.

7. Add dark soy sauce and cooking wine.

8. Stir-fry and color.

9. Add water, rock sugar to a boil, change to low heat and simmer for about half an hour.

10. Add light soy sauce and thicken the soup over high heat.

11. Sprinkle some chopped green onions at the end.

Homemade recipe for braised eel:

Ingredients: 1 eel.

Ingredients: 1 handful of shallots, 1 head of garlic, 45 grams of braised meat sauce, a little vegetable oil, 1 bowl of hot water.

Steps: 1. Remove the internal organs and gills of the eel, and clean it;

2. Prepare a few shallots, a head of garlic, and a box of braised meat sauce for the seasoning; If you don't have this sauce, you can replace it with an appropriate amount of soy sauce, light soy sauce, red bean curd sauce, salt, and a little sugar.

3. Finely chop the shallots and cut the garlic into cubes;

4. Put the eel on its back on the board, and rinse the blood against the bones and the abdomen together;

5. Use a sharp knife to cut the eel into equal segments, and cut the fish body in the middle into two pieces against one side of the vertebrae, so that it is easy to turn over and do not occupy an area after entering the pot;

6. Pour an appropriate amount of oil into the frying pan, when the oil temperature is hot, put the fish in the pot, do not turn it first, heat it over medium-low heat, and then turn it over when the bottom is slightly burnt;

7. Turn over and fry the other side, don't turn it first, and then shake it when it is slightly burnt;

8. Pick out the slightly charred fish pieces on both sides, and stir-fry the garlic cloves with base oil to bring out the fragrance;

9. Pour a bowl of hot water to stimulate the garlic aroma, and then squeeze an appropriate amount of braised pork sauce into the soup; The amount of sauce can be placed according to personal taste and the amount of ingredients;

10. After the soup boils, put the fish pieces into the soup, simmer over medium-low heat, cover and simmer for 15 minutes to fully absorb the flavor;

11. Open the lid of the pot, collect the juice, and sprinkle chopped chives before and after the pot to add color and flavor.