Braised eel with garlic

There is a legend circulating on the rivers and lakes that most roasted eels in daily food stores are processed semi-finished products, and they will not roast eels themselves at all. When I first heard about this rumor, I felt that my pure heart had been greatly impacted, and that my outlook on life had been subverted. So I ordered grilled eels every time I ate the daily food and tasted them carefully, and then… Only to find out, I really cant distinguish grilled eel sold in the shop from the frozen vacuum packaged cattail-roasted eel I bought from the supermarket. Why dont you find the same supplier? With the resentment of being deceived at first, and then the usual calmness, it is totally indifferent now, holding the mood of “order eel rice without knowing what to eat, at least before you eat, you will know what it tastes and will never be disappointed”. I am mature… At this time, I can finally say that people were silly and naive at that time. In fact, I would not criticize the restaurant for using semi-finished products. After all, grilled eel is a time-consuming and labor-consuming thing. It is understandable that restaurants are unwilling to waste artificial energy. But it hits my motivation to make grilled eels by myself – the restaurant professionals are reluctant to do it by themselves. Why do I have to work so hard? I want to live a relaxed life, too! __________ So after curiously doing it twice, I never cooked eel again, especially after trying to cook eel with garlic. The oil content of eel is very high. The way of braising fully emphasizes the rich taste of fish. Adding a large amount of garlic can not only effectively remove the fishy smell, greasy and fragrant, but also make the garlic soft and waxy, which can be called the main ingredient. The popularity of garlic is no less than that of eel. If you cant finish eating at one time, the remaining eels are refrigerated with the soup, and the next day the delicious fish is frozen. Ill tell you that the best part is actually fish jelly?~~

Food Material List

  • 1 Eel 350g
  • 2 Garlic 10 valves

Operational steps

  • 1 Rinse and drain the thawed eels and cut them into 1.5 cm thick sections for use.
    Braised eel with
  • 2 Soak garlic in warm water for 15 minutes and peel for use.
    Braised eel with
  • 3 Cut the scallions into inches (leave a little to cut the scallions for dishing) and slice the ginger.
    Braised eel with
  • 4 Put a little more oil in the pan, put the cold garlic oil into the pan, fry slowly over low heat for 6-8 minutes or so.
    Braised eel with
  • 5 Fry garlic until golden brown. Pour out most of the oil. Stir-fry onion, ginger slices and chili peppers until fragrant.
    Braised eel with
  • 6 After picking out the garlic, fry the eel until both sides turn yellow, about 5-8 minutes, and then pour the garlic back.
    Braised eel with
  • 7 Boil down the beer
    Braised eel with
  • 8 Sauce, sweet noodle sauce and a few drops of sauce. Cook over medium heat for 30 minutes. Dry the soup over high heat to a suitable concentration. Cook a few drops of vinegar before boiling and sprinkle with scallions.
    Braised eel with


1. Garlic must be fully decocted in small fire, hot and easy to scorch. Garlic can produce more fragrance under cold oil. The garlic should be picked out before frying. Otherwise, the garlic will burn
2. The oil content of eel is very high. After frying, most of the oil of garlic must be poured out. Otherwise, the garlic oil can be fried with other vegetables or salad
3. If too much oil seeps out during frying, you can wipe and absorb it with kitchen paper. A part. Both raw soy sauce and sweet paste have salt, so dont add a lot of salt
4. The soup can be wrapped in eel before it smells
when it is dry.

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