Fried eel slices is a traditional dish with Zhejiang characteristics, belonging to Zhejiang cuisine. Eel meat is crispy outside and tender inside. It is fragrant, sweet and sour. It has the characteristics of Hangzhou cuisine. Eels live in ponds, rivers, rice fields and other places. Except for the western plateau, they are produced all over China, especially in the south of the Yangtze River. Eel meat is tender and nutritious. After cooking, its color, fragrance and taste are unique. The taste of eel varies with cooking is tender, fried and crispy. It’s hard to do with other fish.
How To Make Fried Eel Slices
Kill the eel, cut a small mouth under the chin, cut open the abdomen to remove the internal organs, remove the spine, cut off the head and tail, wash the fish meat, put the skin down, put it flat on the anvil board and chop with a virtual knife, then batch it into diamond pieces, and put it into a bowl;
Add salt and rice wine to the fish fillet, mix and knead slightly, add 25 ml wet starch and water, sprinkle with flour and mix gently;
Chop the garlic into small pieces, put it into a bowl, add soy sauce, vinegar, rice wine, wet starch and water 50ml to make the sauce for later use;
Put the pot over a high fire, put the rapeseed oil into the pot and heat it to 70% hot, disperse the eel slices and quickly put them into the pot, fry until it is crusted, and scoop them up with a leaky spoon;
When the oil temperature rises to 80% hot, put the eel slices into the pot, fry until golden brown and crispy, then fish out and put into the pan;
Leave the oil in the pot, quickly pour the sauce in the bowl into the pot, push it evenly with a hand spoon, pour the sesame oil on it, and pour it on the eel slices.