A little trick to make a mellow and fragrant "spicy and sour taste" - Homemade [Eel Vermicelli Pot]

Overview

Whether this dish is delicious or not, taste is the key! The successful eel vermicelli pot has a typical hot and sour taste. But it is not simply sour and spicy, but a mellow and delicious compound hot and sour taste. What Min is making today is a home-cooked version of [Eel Vermicelli Pot]. Tips: On the basis of vinegar and red oil, I also added (1), wild pepper and juice (2), Sichuan spicy sauce (if not available, you can use Pixian bean paste instead) (3), pepper oil to combine, forming a mellow taste that is sour, spicy and fragrant. It's very delicious and goes well with rice. The two bowls of rice left over from yesterday were barely enough!

Tags

• hot dishes
• common dishes
• old man
• healthy recipes
• dinner with friends
• autumn and winter supplements
• autumn recipes
• hubei cuisine
• dinner
• chili oil
• ground ginger
• msg
• pickled peppers
• sea pepper noodles
• sichuan pepper oil
• sichuan spicy sauce
• vinegar
• wild sansho pepper
• eel
• fans
• green onions
• minced garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 One pound of fresh eel, please ask the fish stall master to slaughter it for you. Pour in a little dry flour, knead for a few minutes, then rinse with water.

   

2. 2 Boil a pot of water. When it is about 80 degrees, pour the washed eels into the pot.

   

3. 3 Blanch for 3 minutes until the surface is basically white.

   

4. 4 After taking it out, soak it in cold water and cut the eel into strips with a knife or toothpick.

   

5. 5 The ingredients prepared are: wild sansho pepper, pickled chili pepper, Sichuan spicy sauce, ginger, garlic, and green onions.

   

6. 6 Soak Longkou vermicelli (mung bean vermicelli) in warm water until soft.

   

7. 7 Pour an appropriate amount of cooking oil into the pot and when it is 30% hot, first pour in the Sichuan spicy sauce and stir-fry briefly.

   

8. 8 Slice garlic, mince ginger, dice pickled peppers and green onions, and add them to the pot.

   

9. 9 Slowly stir out the aroma over low heat.

   

10. 10 Pour in the cooked eel strips.

    

11. 11 Add wild sansho pepper and sauté for a minute.

    

12. 12 Add boiling water, fresh soup is best, and submerge the eel strips.

    

13. 13 Bring to a boil and add the soaked vermicelli.

    

14. 14 [Sauce]: half a spoon of salt, one spoon of soy sauce, two spoons of vinegar, one spoon of pepper oil, two spoons of red oil, and half a spoon of MSG. Mix thoroughly to form a hot and sour sauce.

    

15. 15 Pour into the pot.

    

16. 16 Cook briefly for 1 or 2 minutes, then turn off the heat.

    

17. 17 A portion of Sichuan style [Eel Vermicelli Pot] with spicy, sour and smooth texture is ready to serve.