How to make Panlongshanyu

Eel is a very nutritious fish. Not only is it delicious, it can also be made into soup, which is very delicious. It can also be fried, which is also very delicious. Eel is not only delicious, but more importantly, it is rich in nutrients, especially for alleviating male sexual function. However, the most famous eel dish is Panlong eel. So, how is Panlong eel cooked?

This dish originated during the Tongzhi period of the Qing Dynasty . When Empress Dowager Cixi celebrated her 40th birthday, officials from all over the country and the court presented gifts to celebrate her birthday. Yuan Shikai's father, Yuan Baoheng, was a cabinet scholar, vice minister of rites and left vice minister of revenue. In order to please Empress Dowager Cixi, he searched for famous chefs to prepare delicious dishes. After tasting them many times, he felt that the "dry-fried panlong eel" had a unique flavor and was very delicious, which could be called a unique dish. This dish was then presented to Empress Dowager Cixi, who loved it at the birthday banquet and was very pleased. Therefore, Cixi kept the chef who made Panlong eel in the palace and appointed him as the imperial chef. She also rewarded Yuan Shikai's father greatly and promoted him to the first rank, so he was also called "First-rank Panlong eel".

This dish is made with carefully selected ingredients and fine workmanship. The eel must be natural raw yellow eel, which is dark brown in color, and the pepper should be red. The Sichuan peppercorns must be from Shanxi Dahongpao, which is made with natural eels, chili peppers, and Sichuan peppercorns as the main ingredients. It is made through cooking techniques such as frying and stir-frying, forming a unique flavor of "spicy but not greasy, numb and delicious". It has extremely high nutritional value and medicinal effects, is rich in DHA and lecithin, and has the effects of nourishing the brain and body, replenishing qi and blood, warming the yang and strengthening the spleen, and nourishing the liver and kidneys. The special substance "eel element" it contains can lower and regulate blood sugar, and has a good therapeutic effect on diabetes, especially for low back and leg pain. After the dish is served, pinch a strip, pinch the head, and tear it from top to bottom until it reaches the end. Take a piece, put it in your mouth and chew it. It is spicy and numb. Your mouth will feel numb as if you were electrocuted. The numbness is refreshing and the spiciness is thorough. It feels spicy but not greasy, and numb and delicious. There is a fresh taste in the mouth, it is delicious.

Method: Buy eels the size of your little finger, take them home and feed them with clean water for 24 hours. Be sure not to add a few drops of vegetable oil to the water. The next day, take out the eel and drain it, put it in a basin, and give the eel a little white wine. Remember to cover it with a lid. 1. Put oil in the pot (the amount of oil should be enough to cover the eel). When it is 60% to 70% hot, put the live eel in the pot and coil it up before removing from the pot. 2. Pour out the excess oil in the pot, leave 2 to 3 taels of oil to stir-fry ginger, garlic, pepper, and a little pickled pepper, then add the eel and stir-fry for 2 minutes. Add a little soy sauce, then add dried red pepper (7 taels of dried red pepper for one pound of eel), stir-fry for about 1 minute, add cooking wine or beer (the amount should be based on moisturizing), also add salt and scallion yellow. When the stir-fry is not very moist, add chicken essence and MSG, stir-fry a few times and it can be removed from the pot.

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