Kuaishou dish - fried eel with bean sprouts and leeks

Cooking Instructions

1. Ingredients: eel, mung bean sprouts, leeks, dried chilies, garlic, peppercorns

   

2. Deal with the ingredients first, the eel should be bought a little bigger, this time it is not a shredded eel, it is cut horizontally, and it is not good to cut it out if it is too thin. Rinse the blood stains, I didn't burn the mucus, cut it directly, and put some cooking wine and white pepper to marinate it after cutting.

   

3. Pinch off the head and tail of the mung bean sprouts and rinse well, remove the roots of the leeks, rinse and cut into sections, slice the garlic, and cut the dried chili peppers into small pieces. Mix another bowl of juice, a little light soy sauce, a little sugar, a little vinegar, white pepper, cooking wine, spicy fresh sauce (if you don't have it), sesame oil, and pepper oil and stir well.

   

4. Heat the pot and stir-fry the ginger slices with oil first.

   

5. Then put in the eel and stir-fry, the oil temperature can be higher, stir-fry more, the meat is white, and put it out for later use.

   

6. Leave the bottom oil in the pot, turn on low heat, add dried chili peppers, Sichuan peppercorns, and garlic slices and stir-fry.

   

7. Turn the heat to high and stir-fry the mung bean sprouts and leeks.

   

8. Pour the eel into the pot, stir the juice again, pour it into the pot and stir-fry on the highest heat to reduce the juice.

   

9. When the eel is cut horizontally, it has a more elastic texture, and with mung bean sprouts and leeks, it tastes more flavorful than the shredded eel.