How to make braised eel

Whenever your stomach growls, you will most likely choose to open the mobile app and place an order. Maybe you are used to this kind of life, but you don’t think that the food outside is so monotonous and tastes like wax. So, in order to eat better, you need to learn how to cook braised eel slices from me.

1.121 Cut into pieces about one inch long.

2.212 Clean the eel (this is quite difficult), drain the blood, and cut into pieces to make it easier to season.

3.12 Drain the eel segments.

4.21 Prepare ingredients.

5. Prepare the ingredients: use a dozen garlic cloves, cut them in half, slice the ginger, and cut the green and red peppers into pieces.

6. Pour a little more oil into the pan.

7. Add garlic and ginger when the oil is hot.

8. Stir-fry garlic and ginger until golden brown.

9. Pour in the eel pieces and stir-fry (they are too big to flip over, and it doesn’t seem to be very clear in the photo).

10. Stir-fry until it changes color and add seasoning when it is three-quarters cooked.

11. Add appropriate amount of salt.

12. Add more cooking wine and cook for a while.

13. Add appropriate amount of soy sauce, cover the pot and cook.

14. Add green and red pepper pieces.

15. Add appropriate amount of boiling water. There is a trick, my mother said, when the fishy smell is coming out, if you add cold water, the fishy smell will be suppressed, so adding boiling water is the most appropriate.

16. A little white vinegar can make the eel slices soft and crispy, but it has one drawback: it will make the green pepper turn yellow. It’s up to you whether to use it or not. My mother uses it.

17. Cover and simmer for a while.

Seeing this, don’t be scared by the method of braised eel slices introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.