Eel About 570g Scallions a handful
Old ginger 6-7 tablets Garlic 3-4 flaps
Cooking wine 1 scoop Light soy sauce 1 scoop
Old soy sauce Half spoon Rock candy 1 scoop
White pepper 2 scoops Clear water Small half bowl
Salt 3 spoons Lard 1 scoop
Water starch 1 small spoon
How to make fried eel Illustration of how to make fried eel silk 1

Step 1

The first method of processing eel: Kill the eels alive, rinse them with blood and sprinkle them with salt. Illustration of how to make fried eel silk 2

Step 2

Rub the eel shreds with your hands to wash away the slippery mucus on the surface of the eel. Illustration of how to make shredded eel 3

Step 3

After washing off the mucus, removing the remaining internal organs and blood, cut it into sections of about 5cm, add onion slices, ginger slices and pepper, mix well and marinate for more than half an hour. Illustration of how to make fried eel 4

Step 4

The second type of eel: Shredded eel that has been blanched in water is more common. Rinse thoroughly and remove internal organs (this type will have more internal organs and blood clots, so remove them thoroughly) Illustration of how to make fried eel silk 5

Step 5

Cut into pieces as thick as a little finger and cut into sections of about 5cm. Illustration of how to make fried eel silk 6

Step 6

Add onion, ginger and cooking wine and marinate for about 15 minutesIllustration of how to make fried eel silk 7

Step 7

When pickling, prepare a stack of shredded ginger and garlic slices (for sauteing at the beginning), and a stack of chopped green onion and minced green onion and ginger (for drizzling oil at the end) Illustration of how to make fried eel silk 8

Step 8

The blanched eel shreds are what I used last time. This time we will use shredded eels killed alive. Pick out the marinated eel shreds and remove the onion and ginger Illustration of how to make fried eel silk 9

Step 9

Pour more oil into the pot, heat it up, add shredded eel segments and stir-fry, similar to frying. This is the step to kill the eel alive. The blanched eel shreds can be omitted. Illustration of how to make fried eel silk 10

Step 10

When the eel is slightly curled, take it out and set aside. Illustration of how to make fried eel silk 11

Step 11

Rinse the pot, reheat the pot and add lard (you can start directly from here when scalding eel shreds) Illustration of how to make fried eel silk 12

Step 12

After the lard melts, add shredded ginger and garlic slices and sauté until fragrant Illustration of how to make fried eel silk 13

Step 13

Add light soy sauce, dark soy sauce, cooking wine, a little water and rock sugar and mix well Illustration of how to make fried eel silk 14

Step 14

Add the stir-fried shredded eel and stir-fry evenly. Simmer the shredded eel over low heat for 2-3 minutes. Boil the shredded eel for about 1 minute.Illustration of how to make fried eel silk 15

Step 15

Add starch to thicken the gravy Illustration of how to make fried eel silk 16

Step 16

The fire collects the juice Illustration of how to make fried eel silk 17

Step 17

Take it out, put it on a plate, and dig a small hole in the middle. Illustration of how to make fried eel silk 18

Step 18

Fill the "hole" with green onions Illustration of how to make fried eel silk 19

Step 19

Pile minced ginger and garlic on top of the chopped green onion, and sprinkle a ring of white pepper around it Illustration of making fried eel silk 20

Step 20

Heat a spoonful of sesame oil (sesame oil) Illustration of how to make fried eel silk 21

Step 21

Pour the hot oil on the minced ginger, garlic and chopped green onion in the middle, and make a sizzling sound. (One person poured the oil and took the photo, so the photo was blurry... Sorry...) Illustration of how to make fried eel silk 22

Step 22

Finish! Just mix well when eating.Illustration of how to make fried eel silk 23

Step 23

Come on, come on, finished picture Illustration of how to make fried eel silk 24

Step 24

Finished product picture 2 Cooking techniques for shredded eel in oil

Tell me some tips for making this dish. First, because the shredded eels that were killed alive need to be fried later, in order to prevent the oil from frying too much, I used white pepper powder instead of cooking wine for marinating. Second, the taste of live-killed shredded eel is relatively elastic (harder), and the cooking time is longer. That is why it is oiled first, and it is also to shorten the subsequent frying time. Third, if the shredded eels killed alive are over-oiled, in addition to reducing the time, you can also fry the small bones in the eels, otherwise the taste will not be good. Fourth, the shredded eel fried in lard is more fragrant, and the sesame oil is drizzled with oil at the end, which is relatively less greasy. Fifth, eel is easy to smell fishy, ​​so it is best to cook it and eat it now. If it is cold and then reheated, it will smell fishy. Sixth, it is best not to use metal knives for cutting eel. You can use bamboo knives orCeramic knives and metal knives will affect the taste of eel (so many of the shredded eels in the market are small bamboo slices)