How to make a complete list of common practices of eel pots?

condiments

finless eel

500 grams

condiments

oil

Proper amount

salt

Proper amount

pepper

1

garlic

Proper amount

energy

Proper amount

Bamboo paste

2 tablespoons

verdant

Proper amount

sugar

Proper amount

dark soy sauce

Proper amount

Shaoxing yellow rice wine

Proper amount

sesame oil

Proper amount

Seafood sauce

1 tablespoon

step

1. Select tiny fresh Monopterus albus to remove intestines and wash blood stains.

2. Sprinkle with fine salt to remove the film from it.

3. Slice ginger, garlic and pepper and cut them into sections for later use.

4. Cut the onion, pepper and other ingredients for later use.

5. Heat the oil pan

6. Stir fry onion, garlic, ginger and other ingredients.

7. Add Chili and stir fry.

8. Add eel and stir fry together

9. Add soy sauce and sugar and stir fry.

10. Add 2 tbsps of seasoning sauce and 1 tbsps of seafood sauce and stir-fry slightly.

1 1. Add a little ginger and garlic slices and raw oil to the casserole and stir-fry until fragrant.

12. Pour the eel in the iron pot into the casserole, cover the lid, hear the "bang" sound in the casserole, and pour a circle of Shao wine along the lid.

13. Wait a moment, uncover the lid, drip sesame oil after the eel is cooked, immediately turn off the fire and taste it while it is hot.

skill

1. If you have fresh Monopterus albus, please buy it. If not, choose frozen. People who are too lazy to get rid of blood can also scald with boiling water.

2. Green and red peppers are purely decorative, which makes the plain eel pot more appetizing and can be kept.

3. After the casserole is covered, you can't open the lid and add water in the whole cooking process. You have to rely on the steam in the eel juice to "cook" the cooked materials.