Home-style cooking, a taste I miss—this is the taste of eel shreds that I truly love!
Materials
Old ginger (or add some young ginger, sliced into thin strips)
5-6 pieces
garlic
A chopped
Small peppers
6-7 pieces, chopped
Doubanjiang (fermented broad bean paste)
1 spoon
Light soy sauce
a little
Cooking wine (rice wine or fermented glutinous rice)
a little
Pickled cabbage
1 bunch cut into short strips
sugar
a little
Vinegar (Zigong Old Sun-Dried Vinegar)
a little
rapeseed oil
1 spoon
lard
a little
Spicy Eel Shreds with Pickled Cabbage / Zigong Hometown Flavor Recipe Steps
Step 1
Step 2
Step 3
Step 4
Step 5
After preparing the above ingredients, pour rapeseed oil and a little lard into the pot, then stir-fry the eel shreds.
Step 6
Step 7
Add a little cooking wine to remove the fishy smell
Step 8
After stir-frying until fragrant, separate the eel shreds and add fermented bean paste on the side.
Step 9
Stir-fry minced garlic, chopped chili, shredded ginger, and kimchi until fragrant.
Step 10
Add an appropriate amount of boiling water and start the "transfer" process, then reduce to a simmer for about 10 minutes.
Step 11
Add a little light soy sauce, sugar, vinegar, and Sichuan peppercorn powder to the pan before serving.
Step 12
Plated up, delicious and perfect with rice
Step 13
It's delicious with noodles or rice noodles too 😋
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