What is Ning's Shredded Eel? Let us introduce you to this specialty dish
Cooking category: Stir-fry | Cuisine: Zhejiang cuisine | Ingredient category: Fish | Taste: Salty and savory | Suitable season: Summer [Ingredients] 300 g cooked shredded eel, 5 g shredded ginger, 100 g cooked shredded bamboo shoots, 50 g Chinese chives, 5 g scallion sections [Preparation process] 1. Cut the ginger and Chinese chives into sections; stir-fry the shredded eel and shredded ginger in oil heated to 60% hot, add cooking wine, ginger-scallion water, and soy sauce, cover and simmer briefly. 2. Then add the shredded bamboo shoots, clear broth, Chinese chives, and shredded scallion, bring to a boil, thicken with starch, drizzle with sesame oil, and sprinkle with pepper. It is then ready.
Cooking category: Stir-fry | Cuisine: Zhejiang cuisine
Ingredient category: Fish | Taste: Salty and savory
Suitable season: Summer
[Ingredients]
300 g cooked shredded eel, 5 g shredded ginger, 100 g cooked shredded bamboo shoots, 50 g Chinese chives, 5 g scallion sections
[Preparation process]
1. Cut the ginger and Chinese chives into sections; stir-fry the shredded eel and shredded ginger in oil heated to 60% hot, add cooking wine, ginger-scallion water, and soy sauce, cover and simmer briefly.
2. Then add the shredded bamboo shoots, clear broth, Chinese chives, and shredded scallion, bring to a boil, thicken with starch, drizzle with sesame oil, and sprinkle with pepper. It is then ready.