How to cook Soft-pocket long fish

Soft-pocket long fish, also known as "soft pocket eel", is a traditional famous dish in Huai'an, Jiangsu Province. It belongs to Huaiyang cuisine and is also the most prestigious dish in Huaiyang cuisine. Huai'an people kindly treat Chinese and foreign guests like this "fresh, tender and unique" dish, which makes the guests taste fresh and full of praise. The effect of this dish is tonic and nourish body conditioning, qi and blood double conditioning, malnutrition conditioning, postpartum recovery conditioning. According to the "Shan Hai Jing" record: "The water of lake irrigation contains many eels." The Jianghuai area is rich in eels, which are tender, delicious and nutritious. Huai'an famous chef Tian Shumin and his son use eels as raw materials and can make 108 delicacies, which is famous The "full eel seat". The soft eel is the finest item in the eel mat. The word "tou" means that the eel was put in a cloth bag when the eel was used in the past, and then it was refined.
How to cook Soft-pocket long fish pinit View Gallery 10 photos

How to cook Soft-pocket long fish

Difficulty: Beginner Prep Time 20 min Cook Time 30 min Total Time 50 mins Servings: 1 Calories: 149 kcal (100g) Best Season: Suitable throughout the year

Description

  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

  taste: delicious

  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.

  Dish taste

  taste: garlic fragrance

  The back is shiny and shiny, soft and tender, fresh and refreshing, and rich in garlic.

Ingredient

Soft-pocket long fish cooking method

  1. Slice garlic cloves and cut green peppers into cubes.

  2. Boil a pot of boiling water and blanch the eel shreds that you bought back.

  3. It is scalded until the eel shreds are picked up with chopsticks and picked up like in the picture.

  4. Light soy sauce, salt, starch, and water are used to make thickened juice.

  5. The best oil is lard.

  6. Start the pan, add the garlic slices when the oil is hot.

  7. Stir-fry the garlic slices in a frying pan until the edges are a little yellow, then add the green peppers.

  8. Stir-fry the green peppers in the pot and you can immediately put the eel shreds in the pot.

  9. When it feels like the eel is a little sticky, add the adjusted thickening sauce and continue to fry for a while.

  10. After frying, sprinkle some white pepper to taste.

    How to cook Soft-pocket long fish
Keywords: Huaiyang Cuisine,chinese Hot dishes

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