How to cook Panlong eel

If you want to make delicious food, you must prepare all the necessary ingredients, seasonings, and tableware. Of course, the most important thing is to control the heat. After all this is prepared, let's start making Panlong eel

1. The local eels I bought in my hometown Chongqing were first scalded to death with boiling water to remove the eel's mucus. In order to ensure that you can eat it with peace of mind, it is best to remove the eel's internal organs. (To save trouble, restaurants nowadays usually don’t remove the internal organs so that the eel can coil naturally when fried)

2.1Pick the green onions, wash them and cut them into small pieces.

3.2 Chop the dried chili peppers, ginger and garlic and set aside. (It is best to soak the dried chilies in hot water before cutting them, firstly to make them less spicy, and secondly to prevent them from changing color when frying)

4.12 Pick the green onions, wash them and chop them.

5.21 Pour rapeseed oil into a hot pan and fry the eel over medium-low heat. Since the eel's internal organs have been removed and it will not curl up naturally, you need to use chopsticks to roll up the eel strips one by one to form a coiled dragon.

6. Shape all the eels one by one, fry them and put them on the plate.

7. Take half of the eels and fry them again in the oil pan, then remove them and put them on a plate. (Because there are only two people in my family, I only made half of it and put the rest of the eel in the refrigerator)

8. Leave some oil in the pan, add a large amount of peppercorns, dried chili peppers, ginger and garlic and stir-fry over low heat until fragrant.

9. Pour in the eel.

10. Add two spoons of salt, half a spoon of sugar, one spoon of white wine, one spoon of five-spice powder, and two spoons of pepper powder and stir-fry evenly.

11. Add half a spoonful of chicken essence and MSG, add the scallion and stir-fry evenly.

12. Finally, put it on a plate and sprinkle with pepper powder and chopped green onions. You can start eating this dry, fragrant, spicy Panlong eel!

Maybe you have never eaten Panlong eel before, and you don’t know how to cook it. But I believe you have been moved after reading the introduction above. Believe in your own heart and follow your heart to learn how to cook this dish. You should know that the sense of accomplishment and joy you get after making it is really delightful.