Live eel 750 grams (optional in number).
Ingredients
Water in bamboo shoots 50 grams of water, mushrooms 25 grams, 50 grams of fresh green peppers, coriander 25 grams, 10 grams of fresh basil leaves, 1 egg.
Seasoning
Lard 500 grams (actual consumption of 100 grams), cooking wine 25 grams, 5 grams of salt, monosodium glutamate, l g, 0.5 g pepper, vinegar, yellow 2.5 grams of dry starch 25 g, wet starch 25 grams of meat broth 25 grams of sesame oil 10 grams.
Production process
1. The eel on the chopping block knife cut open the skin, and then hold down the meat with a knife, a tear quickly, Paxia skin to. The eel meat in boiling water, boil for a short, picked off the thorns, and then cut 5 cm long, 0.3 cm thick wire. Wash green peppers, and bamboo shoots, water mushrooms were cut into 4 cm filaments. Chopped fresh basil leaves.
2. Knock the egg into the bowl, stir launch foam, add dry starch, salt and mix thoroughly, add Shansi grasp uniform sizing.
3. Wok set the fire, into the lard, burning thermal troughs twelve months, under the Shansi, scattered with chopsticks plan, about 30 seconds, pour into colander and drain.
4. Leave the oil in wok 50 grams till the Bacheng hot, the next bamboo shoots, green peppers, mushrooms silk, salt and stir-fry for a while, and then the next Shansi, cooking wine co-fried. Then the yellow vinegar, basil leaves, wet starch, monosodium glutamate, meat broth and turned into gravy, pour pan, Britain twice, poured into a dish, sprinkle with pepper, Drizzle sesame oil, parsley fight into the side of the plate percent.
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