Liangxi crispy eel, also known as Wuxi crispy eel. It is a unique traditional famous dish in Jiangsu eel, which is well-known at home and abroad. Liangxi Crispy Eel was first established during the Tongzhi era in Qing Dynasty, and it was inherited by the owner of the oil stall surnamed Zhu in Huishan Zhijie. It is made of fried eel twice after frying. It has brown sauce, shiny black, and sweet taste. It is crunchy and delicious. Even if it is kept for a few days, it will not be soft. The taste is crunchy and the taste is sour, so cooks, it's good to make wine and wine. Try it! ^ _ ^
|Yellow eel||1 Article|
|soy sauce||15 grams|
|sesame oil||10 grams|
|Cooking wine||15 grams|
|Sesame oil||10 grams|
Boil the water in the pot, add salt, balsamic vinegar, green onion and ginger, put the live eel, quickly cover, cook until the mouth of the fish is open, remove the water and rinse. Put the fish belly inward on the chopping board, pinch the fish head in the left hand, insert the bamboo slices from the chin of the eel in the right hand, and draw straight along the spine to the tail, then cut the whole eel along the sides of the spine, wash and drain, pot Put it on a high heat and scoop into soybean oil until it is 70% hot (approximately 175 ° C), add eel and fry it for 3 minutes, and remove it. When the oil temperature rises to 80% hot (approximately 200 ° C), add the fish Deep fry for 4 minutes, remove until crisp and brown.
Put a little more oil in the pot, add the scallion and ginger, stir-fry, add cooking wine, soy sauce, sugar, and boil to marinade. Put the crispy eel meat upside down, pour sesame oil, start the pan and sprinkle with ginger. Serve.