Panlong eel

Overview

Panlong eel was originally a special delicacy that we ate when we were young. At that time, when we went to the market, some people from the countryside would catch eels and bring them to the city to buy them. My father at home was also good at this, and he would occasionally buy some eels. Because the family's economy was limited, my father usually bought cheaper small eels, which were as thick as the mother of a pinkie, which was just right for making Panlong eel. Although there were not many seasonings at that time, the taste still makes me drool just thinking about it.

Tags

• hot dishes
• chicken essence
• chives
• dried chili pepper
• garlic
• liquor
• msg
• onions
• pepper noodles
• rapeseed oil
• thirteen incense
• white sugar
• yellow eel
• ginger
• peppercorns
• salt

Ingredients

Steps

1. 1 When buying local eel in my hometown of Chongqing, I scald it to death with boiling water to remove the mucus. In order to eat it safely, it is best to remove the eel’s internal organs. (Nowadays, to save trouble, restaurants generally do not remove the internal organs, so that the eel can naturally coil when fried)

   

2. 2 Chop the dried chilies, ginger, and garlic and set aside. (It is best to soak the dried peppers in hot water before cutting them, firstly to make them less spicy, and secondly so that they will not change color and become mushy when fried)

   

3. 3 Pick and wash the onions and cut into small pieces.

   

4. 4 Also pick, wash and chop the chives.

   

5. 5 Pour rapeseed oil into a hot pan and fry the eel over medium-low heat. Since the eel has removed its internal organs, it will not curl naturally, so use chopsticks to roll up the eel one by one to form a coiled dragon.

   

6. 6 Fry all the eels one by one and put them on the plate.

   

7. 7 Take half of the eel and fry it again, then take it out and put it on a plate. (Because there are only two people at home, I only made half of it, and the remaining eels were kept in the refrigerator)

   

8. 8 Leave the oil in the pot, add a large amount of peppercorns, dried chilies, ginger and garlic and stir-fry over low heat until fragrant.

   

9. 9 Pour in the eel.

   

10. 10 Add two spoons of salt, half a spoon of sugar, one spoon of white wine, one spoon of five-spice powder, and two spoons of pepper and stir-fry evenly to taste.

    

11. 11 Add half a spoon of chicken essence and MSG, add green onions and stir-fry evenly.

    

12. 12 Finally, put it on the plate and sprinkle with pepper noodles and chopped green onion. A plate of dry, fragrant, numb and spicy Panlong eel is ready to eat!