Staying Home is Better Than Learning to Make 'Water Boiled Eel' – Seriously, There's No More Excuses
Ingredients: eel, chives, bean sprouts.
Prepare auxiliary materials: green onions, ginger, garlic, doubanjiang (fermented broad bean paste), Sichuan peppercorns, chili powder, Japanese sansho pepper, salt, chicken powder, white sugar, black pepper, bean powder, sesame seeds.
Step 1: Bring water to a boil, add bean sprouts and cook until tender, drain and set aside.
Step 2: Use the boiling water from cooking the bean sprouts to quickly blanch the eel, then immediately rinse with cold water.
Step 3: Heat oil in a pot, add Sichuan peppercorns, green onions, ginger, garlic, doubanjiang and Japanese sansho pepper to sauté until fragrant.
Step 4: Add chili powder and sauté until discolored, then add an appropriate amount of water to simmer.
Step 5: After the water boils for 1 minute, add the eel, along with salt, chicken powder, black pepper, white sugar, and rice wine to season and remove fishy odor.
Step 6: Use bean powder to thicken, then place the eel in a dish with bean sprouts, then add chives, green onion and sesame seeds.
Step 7: Heat oil in a pot to 90% hot, then drizzle it on top, finished.
Note: The interval time between steps should be adjusted according to the size of your fire. Have you learned it? Make a dish now, it tastes very good.
