Sauté ed eel in Changxing

Sauté ed eel in Changxing is a famous dish in Zhicheng. Changxing fried eel is famous for its excellent color, aroma and taste. The main ingredient of eel is exquisite in material selection, so it is necessary to use shredded eel of the same size. After the eel is sliced and infiltrated, it is cooked with "five oils" (plain oil, meat oil, sesame oil, soy sauce and bad oil) and "three spices" (ginger, green pepper and pepper) with shredded ham, etc., which is delicious and unique in flavor. According to legend, Ganlong traveled to Changxing in the south of the Yangtze River, and after tasting this dish, he was amazed and was later listed as a famous court dish. [Cooking method] 1. Blanch the live eel in a boiling water pot, remove the bones, remove the internal organs, cut it into 5 cm long filaments and wash it. 2. Set the wok on high fire, add cooked vegetable oil, and heat it to 80% heat. Leave 20g of bottom oil in the wok, pour out the rest for later use, stir-fry shredded eel, and add cooked vegetable oil several times until the water is dried and shredded eel becomes crisp. Stir-fry garlic and shredded green pepper for a while, and add Shaoxing wine, soy sauce, brown sugar, shredded bamboo shoots, leek and white soup. When the soup is almost dry, add pepper, waste oil and sesame oil, thicken with wet starch, stir with a spoon until the soup bubbles, add cooked lard, stir a few times, and put the dish into a tower shape, with shredded ginger and cooked ham dotted on the top. [Process Key] This product is dried and fried into a dish, and there is not much base oil. When the oil is added while it is tilted, the pot creaks and the shredded eel is crisp. [Flavor characteristics] 1. Changxing is near Taihu Lake, bordering Tianmu. The county is rich in eel with excellent quality and superb skills in making eel. According to legend, when Emperor Qianlong visited the south of the Yangtze River, the Hangzhou government informed famous chefs from all over the country to cook and perform. It is said that "Changxing Fried Eel Silk" won the first prize and was praised by Qianlong as "the best in the south of the Yangtze River." 2. This dish is well-made. After repeated oiling and stir-frying, the fishy smell is gone. Then cooked with a variety of spices, the dishes are crisp, fragrant and delicious, tower-shaped, decorated with tender yellow shredded ginger and brilliant red shredded ham, with mellow taste and elegant appearance.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)