Grilled eel

Cuisine: Zhejiang food

Ingredients: live river eel 2 750g, cinnamon 5g, lard oil 25g, Shaojiu 25g, bamboo shoot 75 pieces, soy sauce 60g, onion 100g, vinegar 15g, ginger slices 10g, sesame oil 5g, sugar … 25 grams, 50 grams of cooked lard

Production method:

1. Cut the throat of the river eel, cut a small opening in the anus, soak the mucus all over the body with boiling water, then insert two bamboo chopsticks into the abdomen from the throat, squeeze the eel with one hand, squeeze the bamboo chopsticks in one direction and twist them several times in one direction, roll the intestines out, cut off the head and tail, cut into 6cm long segments, and wash them.

2. Place the wok in Shiwang fire, add 25 grams of cooked lard, heat, lay the bottom with onions, arrange the eel sections on top, cover diced lard, sliced ginger, bamboo shoots and cinnamon, and add 500 grams of Shaoxing wine and water. After boiling, simmer over low heat for 1 hour, until the soup is about 1 beat 4. When the eel is crispy, remove the ginger, green onion and cinnamon, transfer them to another wok, add soy sauce, sugar and vinegar, burn the soup over high heat until the soup is thick, sprinkle with 25 grams of cooked lard, push well with a hand spoon, turn the pan several times, sprinkle with sesame oil, serve.

Note:

1. The material selection of "pot-roasted eel" is strict, and it is better to use the river eel with black and white belly, small mouth, big head and weighing about 650 grams in winter.

2, the last process, must use strong fire, the time should not be too long, until the soup is thick and thick.

Flavor characteristics:

1. "boiled eel" is one of the traditional leafy vegetables in Ningbo. The meat of vegetable eel is crispy and delicious.

2. "pot-roasted eel" has high nutritional value and has a certain curative effect on nourishing and strengthening physique after illness.