How to cook Hubei spicy eel

In order to survive, we have to fight hard every day. The prerequisite for struggle is to have a good body, and a good body requires nutrition to maintain. So where does this nutrition come from? Of course it’s diet. So, from now on, please follow me to learn how to make Hubei Spicy Eel. I believe it will definitely be good for you.

1. After buying the eels, add a little salad oil to the water and keep it for one day and one night. Then put the pot into cold water and pour 2 porcelain spoons of cooking wine and 1 porcelain spoon of rice vinegar into the pot. Press the lid of the pot and wait until the eel stops flapping. You don’t need to wait for the water to boil. Then pour it out and rinse the mucous membrane on the surface with cold water. Drain the processed eels.

2. The minced garlic and ginger must be cut into relatively small pieces, and the amount of green onion and ginger should be large.

3. This is the chili powder I used.

4. I used the Erjingtiao chili shreds that I just brought back from Chengdu yesterday. They were so delicious. If you don’t have dried chili shreds, add more chili powder.

5. The pepper noodles made with Dahongpao are very spicy.

6. Put a little more oil in the pan than usual for cooking, and heat the pan with cold oil.

7. After pouring in the eels, turn to low heat and don't move. Wait until the eels at the bottom can be shaken with the pot. Just stir-fry it briefly, otherwise the eel skin will fall off. At first, the eels were all very straight.

8. Keep the heat at medium-low, half-fry and half-deep-fry, and slowly fry the eel meat until it is slightly dry. It should feel crispy when touched with a spatula, and the eel will begin to curl up.

9. Pour in minced ginger and minced garlic and stir-fry until the minced ginger and garlic turn golden brown.

10. Pour in shredded chili peppers, Sichuan pepper powder, chili powder, salt (add more than usual, it tastes better when it is saltier), and chicken essence, stir-fry quickly until the eel is coated with the seasoning, then add a little cooking wine, and cook until the eel meat is relatively crispy, then it is ready to be served.

11. There is a small opening behind the gills near the belly of the eel. Gently tear it apart here and the eel will be split into two pieces. The back of one eel can be eaten directly, and the belly of the other eel. The hard, black, duck blood on the outside is eel blood and can be eaten; the soft inside is the internal organs and can be thrown away.

The Hubei spicy eel dish is delicious, but only when you make it yourself can you enjoy the deepest pleasure. So, if you want to satisfy yourself and contribute to others, please act now.