In addition to braised eel, what other cooking methods are more popular among the public?

Hello everyone, welcome to my food Q&A. I am a creator in the food field: "Focus on food and make life more flavorful." In addition to braised eel, what other cooking methods are more popular? A crowd favorite?

For many people, they really don’t dare to touch eels for fear of biting their hands, but when they eat it, it is a warning of “really delicious”. I have to say that eel meat is really delicious, and the meat is fresh and tender. When slaughtering, as long as the bones in the middle are removed, there will be almost no thorns. It is easy to eat and is loved by everyone. There are many ways to cook it: It can be used for braised, stir-fried, fried, boiled, pan-fried, stir-fried, rinsed, etc. Such as: braised eel, braised Ma'anqiao, stir-fried eel, salt and pepper eel strips, spicy shredded eel, etc. Today I will share with you two ways to prepare eel. They are delicious and worth a try.

Stir-fried eel

*The main ingredients used are: 300g eel, 10g each green and red pepper, 10g onion, 10g celery, 30g spicy sauce, old 10 grams of Ganma black bean sauce, appropriate amounts of salt, chicken essence, MSG, and cooking wine

* Production process: (1) First stun the eel, then fix the head, use a knife to cut in from the dorsal fin, and remove Bones, then discard the head and tail, leaving the eel meat, cut into sections (2) Cut green and red peppers, onions, celery, and garlic into slices and set aside. (3) Marinate the eel meat with cooking wine, ginger, green onion, salt and MSG to remove the fishy smell. (4) Put the marinated meat into the oil pan, fry until it is tender, take it out, drain the oil and set aside. (5) Leave a little base oil in the pot, add green and red peppers, onions, celery, and garlic and stir-fry until fragrant. At this time, add spicy sauce, Laoganma, add eel meat, stir-fry evenly, and add salt. , season with MSG and chicken essence, and it’s ready to serve. (6) Plate decoration, I hope everyone likes this work.

Classic dish - Braised Ma'anqiao

*The main ingredients used are: 500g eel, 5g garlic, 5g onion and ginger, 100g pork belly, vinegar, Salt, chicken essence, concentrated chicken juice, dark soy sauce, sugar, and cooking wine in appropriate amounts

* Production process: (1) First remove the bones from the eel, wash and cut into long sections, and then cut the eel into long pieces. Pour into boiling water, cook for a while, add vinegar and salt, remove and set aside. Adding vinegar can remove the membrane and mucus on the eel's surface. (2) Pour an appropriate amount of oil into the pot, add garlic and fry until the surface is golden brown, then remove the golden garlic and set aside. Then pour the pork belly slices into the pot, add onions, ginger and garlic and stir-fry until fragrant. Add cooking wine and stir-fry until the aroma of the wine evaporates. It should be noted here that cooking wine has the function of removing fishy smell, and it will easily become bitter and astringent if it is not completely evaporated. At this time, add water, concentrated chicken juice, chicken essence, dark soy sauce, and appropriate amount of salt, and cook for ten minutes.

(3) Continue to add eel, sugar, and a few drops of vinegar to the pot and cook until thickened, then turn off the heat. (4) Take an iron bowl (called Madu in the hotel), take out the eel, with the skin facing the bottom of the bowl, spread it evenly and neatly, then put the pork belly, pour in the soup, wrap it with plastic wrap, and put it in a pressure cooker to cook Make half an hour. (5) After half an hour, take out the bowl, then tear off the plastic wrap, pour out the soup, take another plate, and place it upside down on the plate. Then pour the poured soup into the pot and bring to a boil, add an appropriate amount of water starch to thicken it, and pour it on the eel meat. (6) Plate decoration. I hope everyone likes this work. See you in the next issue.

Cooking takes a long time, and you can enjoy it quietly. There is always a dish that warms your heart. No matter how time passes, keep your food and the good things will always be with you!

————This article is created by the tip of the tongue--Liu Chu, original production, unauthorized reproduction is prohibited————