During the May Day holiday, relatives sent some Monopterus albus. My mother just planted some bitter wheat vegetables in the downstairs yard. Burning Monopterus albus with bitter wheat vegetables is also one of my family’s classic dishes. Originally, bitter Rye is bitter, but once cooked with eel, it becomes sweet. Why?

Ingredients

500g Monopterus albus
200g bitter wheat vegetable
A few slices of ginger
3 garlic
3 dried peppers
Proper amount of salt
Proper raw extract
A little old smoke
Proper cooking wine
Appropriate amount of edible oil

Directions

Step 1
Monopterus albus opens its belly with scissors, removes its internal organs and cuts into inch sections. It can be cut off without completely cutting off. After cooking, it can be cut off with a spatula. The general market Gang slaughtered them.

Step 2
This is my mother's own bitter wheat dish. Very tender.

Step 3
Wash the bitter wheat vegetables and cut them into sections.

Step 4
Shred garlic and ginger, and chop dry pepper.

Step 5
Heat the pot, pour in an appropriate amount of oil, add ginger and garlic first, and saute until fragrant.

Step 6
Then fry the eel. Fry until all color changes. It's almost the same as burning fish.

Step 7
Add a small spoonful of salt, an appropriate amount of cooking wine, more than half a bowl of boiling water, cover the pot and cook for about five minutes. Then open the lid. If the eel can be cut off with a spatula, it means that the eel is almost cooked.

Step 8
Add dried pepper, raw soy sauce, a little old soy sauce and adjust the taste.

Step 9
Add bitter lettuce, stir fry and mix well. Cook for another two or three minutes.

Step 10
When the dishes are cooked, they can be served. If you don't like a lot of soup, you'll cook it again. You'll collect some soup and put it on the plate. Be careful not to burn the eel too long.