How to make eel and cucumber hotpot

In winter, most people prefer to eat hot pot, because hot pot is a very warm food, and when eating hot pot, both vegetables and meat can be eaten, and can be added according to different tastes of each person. Eel hot pot is a popular hot pot, and the method of making this hot pot is relatively simple. So how to make eel cucumber hot pot?

Steps to cook braised eel with cucumber

1 After buying the eel, you can ask the store to help you kill it. There is no need to remove the bones. Removing the bones will make the eel lose its taste. Go home and carefully wash the blood in your stomach. Cut into sections. Add a small spoonful of white wine or cooking wine and a little white pepper to marinate. While the marinating time is going on, you can prepare other ingredients.

2 Wash and cut cucumber into sections

3 Wash and slice the garlic (you can use whole garlic directly), wash and crush the old ginger, slice the pickled ginger and chili peppers, and cut the white part of the green onion into sections (for stir-frying). Slice the young ginger, cut the red pepper into shreds, and cut the green onion leaves into sections for later use (add them when the dish is about to be removed from the heat).

4 Heat the pan and add oil (you can add more as eels eat oil). When the oil starts to smoke, add garlic, scallion, ginger, star anise, galangal, pickled ginger and pickled chili peppers. When you smell the aroma, add the Pixian bean paste and stir-fry until the oil turns red.

5Add eel and sugar and stir-fry until the eel changes color (about 2 minutes)

6 Add hot water to cover the eel, bring to a boil over high heat, add the cucumber and mix well

7 Add soy sauce for color and salt to adjust the saltiness. Cover and simmer for 10-15 minutes without stirring.

8Open the lid and add young ginger, red pepper shreds, and green onion segments, stir fry evenly

9 Remove from heat and serve. Enjoy the delicious food slowly.

Recommended is braised eel with cucumber. The specific steps are as follows:

1. Debone the eel and cut into sections. If the bones are not removed, eel tubes can be used as a substitute.

2. Wash, peel and cut the cucumber into dice.

3. Cut the green pepper into small pieces and smash the garlic.

4. When the domestic oil is heated up, add ginger, garlic and green pepper, stir-fry, then add eel segments (eel tubes) and stir-fry with cooking wine.

5. Add bean paste, appropriate amount of chili oil, and light soy sauce, and continue to stir-fry.

6. Add boiling water to the pot until it covers the eel, then add the cucumber and simmer over medium heat. After the water boils, add appropriate amount of starch and turn to low heat.

7. Simmer for 30 to 40 minutes, add coriander and remove from heat.