Boiled eel slices

Overview

I uploaded boiled eel slices 3 years ago, but now it seems that the work is not ideal and the picture quality is not high. This time I added some seasonings and took new photos. The appearance and taste have been improved to some extent.

Tags

• hot dishes
• aged vinegar
• beauty pepper
• boneless eel
• celery
• chaotian pepper
• cooking wine
• coriander
• garlic
• onions
• peanut oil
• pixian doubanjiang
• sichuan pepper powder
• soybean sprouts
• white sugar
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the eel slices into sections of about two centimeters. First use a little salt to soak the mucus, wash and drain, then marinate with salt, cooking wine, Sichuan pepper powder, pepper, ginger, garlic, and light soy sauce for 20 minutes.

   

2. 2 Wash bean sprouts, celery and other seasonings and set aside.

   

3. 3 Chop onion, ginger and garlic and set aside.

   

4. 4 Cut the bell pepper diagonally into sections, cut the chili pepper and celery into sections, and cut off the coriander root and set aside.

   

5. 5 First, heat oil in a wok, add Sichuan peppercorns and fry until fragrant, take out the Sichuan peppercorns, add bean paste and stir-fry red oil, add onion, ginger, garlic and Chaotian pepper and stir-fry until fragrant, add enough water; then add dark soy sauce, sweet and sour sauce and cook the soup. Boil the bean sprouts in boiling water and put them into the casserole together with the celery. When the soup boils, pour in the eel slices. After boiling, pour everything into the casserole.

   

6. 6 Add coriander root and bell pepper and bring to a boil, then sprinkle in coriander.