Su style oil eel silk

2025-01-10 14:59:37 769

After Xiaoshu, there were more eels in the market, and most of them were wild. The meat was particularly firm and the taste was quite good< br>

1. First, deal with the eels, wash them clean, remove the bones, and cut them into strips.
2. Place the eel shreds in a dish, pour in an appropriate amount of cooking wine, and marinate for a while.
3. Cut the bamboo shoots into thin strips and set aside for later use.
4. Cut ginger into shreds.
5. Pour an appropriate amount of lard into the pot and heat it up.
6. Add shredded ginger and stir fry until fragrant.
7. Pour in the marinated eel shreds and stir fry until the color changes.
8. Add shredded water bamboo and stir fry together.
9. Prepare a bowl of juice in advance. 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, a little rock sugar powder, some salt, half a bowl of water, mix well.
10. Pour the bowl juice into the pot, bring to a boil over high heat, then reduce the heat and cover the pot with a lid to simmer.
At this time, you can chop minced garlic and scallions.
When the soup is about to dry up, pour in the starch and thicken it, then remove from the pot.
13. Dig a small hole in the middle and add minced garlic and scallions.
14. Start the pot again, pour in sesame oil and heat it up, then pour it over the eel shreds. If you hear the sound of "Ø la Ø la", then it's done!