The recipe for garlic flavored dried eel

Health benefits

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

White sugar: promoting blood circulation and removing blood stasis

Douban Sauce: Maintaining Skin and Mucosal Health

Ingredients and materials

Dried Eel

Moderate amount of scallions

Moderate amount of ginger

Garlic at both ends

Oil some

Take two scoops of soy sauce

Three spoons of light soy sauce

Half a tablespoon of white sugar

Two spoons of Douban sauce

Moderate amount of cooking wine

A spoonful of vinegar

The recipe for garlic flavored dried eel

1. Finished product drawing

2. Soak the dried eel in water for at least one hour in advance, change the water several times midway to reduce the salty taste of the dried eel, and cut it into pieces after soaking.

3. Prepare ginger, garlic, scallions, and scallions.

4. Heat an appropriate amount of oil in the pot and add eel.

5. Fry dry and slightly turn yellow.

6. Add Douban sauce and stir fry until fragrant.

7. Stir fry ginger and garlic until fragrant.

8. Add dark soy sauce, stir fry light soy sauce to color, and add cooking wine to remove fishy smell.

9. Add water to the eel and add scallions.

10. Add vinegar and sugar.

11. Bring to a boil over high heat and simmer over medium heat for half an hour, then collect the sauce. Pick out the scallion knots.

12. Plate up, savory and fragrant.

Tips

Vinegar also has the effect of removing fishy smell and enhancing fragrance. Dried eel has a salty taste, so there is no need to add salt anymore. Cooking more eel and garlic is delicious.

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