How to cook Soft-pocket long fish
On September 10, 2018, "Chinese Cuisine" was officially released, and "Soft-pocket long fish" was rated as one of the top ten classic dishes in Jiangsu.
Main ingredient: Unagi
history and culture
The axle is the largest rural market town in Huai’an County except for Huaicheng in history. At that time, people divided Huai'an County into three large areas: Southeast Township, Xinan Township, and Dongbei Township. Each of the three major areas has a central market town called Yiche, Rocha, and Sanqingong. "One vehicle" refers to the vehicle bridge located in the southeast township of Huaicheng. The famous dish of Axle is the Soft-pocket long fish. In the tenth year of Guangxu of Qing Dynasty, Zuo Zongtang, the governor of the two rivers, inspected the floods of the Huai River and was stationed in Huai'an City. Zuo Zongtang was greatly admired after eating. Under his recommendation, Soft-pocket long fish was once one of the tributes of Huai'an Mansion to Beijing to congratulate Cixi on his 70th birthday.
taste: garlic fragrance
The back is shiny and shiny, soft and tender, fresh and refreshing, and rich in garlic.
Soft-pocket long fish cooking method
Slice garlic cloves and cut green peppers into cubes.
Boil a pot of boiling water and blanch the eel shreds that you bought back.
It is scalded until the eel shreds are picked up with chopsticks and picked up like in the picture.
Light soy sauce, salt, starch, and water are used to make thickened juice.
The best oil is lard.
Start the pan, add the garlic slices when the oil is hot.
Stir-fry the garlic slices in a frying pan until the edges are a little yellow, then add the green peppers.
Stir-fry the green peppers in the pot and you can immediately put the eel shreds in the pot.
When it feels like the eel is a little sticky, add the adjusted thickening sauce and continue to fry for a while.
After frying, sprinkle some white pepper to taste.