Spicy eel tastes delicious and appetizing. How to cook this dish at home?

Jaundice in spring means that the meat is soft and delicious. I believe many people like it. When I was a child, I liked to go to the fields with my friends to catch jaundice. Although the process was very hard, I still enjoyed the joy of harvest and delicious jaundice meal. Fishing for yellow croaker is no fun now, but eating a delicious yellow croaker is still very attractive. 60 Jin is a bit expensive, but you must not miss the taste of spring.

Eels are not only delicious, but also nutritious. It contains protein, fat, calcium, phosphorus, iron and vitamins, and has the functions of nourishing blood, warming yang, invigorating spleen and nourishing liver and kidney. In particular, eels contain relatively high levels of vitamin A, which can improve eyesight, promote the metabolism of skin membranes and contribute to learning.

Materials required for spicy Huangyueyuan: eel, coriander, ginger, garlic, rice pepper, pepper, oyster sauce, beer, flavoring wine, salt and vegetable oil.

Specific steps:

1, the eel was changed for several hours, and in order to maintain the water for several hours, it was bought back, so the sediment in the navel of the eel was spit out, and two spoonfuls of shochu were added to the eel 30 minutes before frying.

2. Cut the hair short, separate the hair from the brain leaves, chop the ginger, cut the rice pepper into rings, and chop the garlic for later use.

3. Wash the eel with clear water, drain the water, heat the pot without adding oil, quickly pour in the eel, immediately cover the lid, open the lid and fry for several times until the movement in the pot decreases, then soak it to remove some mucus from the eel.

4. Wash the pot, reheat it, add vegetable oil, add a handful of peppers, don't take them out, add eel, cook some seasoning wine, and fry the eel until the surface is slightly yellow. At this time, all the eels have been rolled yellow.

5. Add ginger and garlic to stir fry, then add salt to taste and put it on one side of the pot, add mustard and Chili powder on the other side, add salt to stir fry, and then add eel to stir fry.

6. Add some oyster sauce, drink a glass of beer at last, and add some seasonings and beer, which can not only remove the fishy smell and enhance the fragrance, but also make the slightly hard fried sauce meat taste slightly softer and taste better. Until the soup is dry, sprinkle with stomach leaves and garlic leaves, stir-fry and store evenly. Eel's most classic daily life, fresh and tender meat flavor, spicy appetizer, 60 kg is also worth it!

Tip: the soft taste of eel meat, plus spring hair, is more fragrant. It's fun to eat and tear. Adults can drink and children can eat. Rich in nutrition, delicious, spicy and delicious. Don't miss the taste of spring!