Braised eel

Braised eel is another famous dish in Jiangyin, which is cooked with eel as raw material. After cooking, it is crispy and soft, salty and sweet, and its taste is especially suitable for Jiangyin people's hobbies, and it is rich in nutrition. Therefore, it has been loved by Jiangyin people in past dynasties and can become a famous dish in Jiangyin. The cooking method of stewed eel is: take two stout live eels, scald them to death with boiling water, wipe off their greasy taste, remove their heads, tails and bones, cut them into shreds, and stick them with egg whites for later use. Put the wok on the stove, add oil and heat it with high heat. When the oil temperature reaches 60%, put the eel shreds in and fry them until they are yellow. Then, pour them into the colander and drain the oil. After the oil is left in the bottom of the pot, move it to the stove again, put the fried eel shreds in, add yellow wine, soy sauce, refined salt, minced onion and ginger and a little broth, cook it with strong fire first, and then add white sugar or rock sugar to stew it with low fire when the foam overflows and is skimmed. After saccharification, you can take the pot, put it in a basin and eat it. Compared with other eel dishes, stewed eel has different characteristics: fresh and fragrant, crisp and soft, salty and sweet, and good taste and mouthfeel. Stewed eel, originally a seasonal dish in Jiangyin in summer, is eaten by most people around the summer heat. It can not only be eaten independently as a dish, but also be used as a topping for topping. The famous noodle in Jiangyin's history-eel noodles, is stewed eel, so eel noodles are also called stewed eel noodles.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)