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?
500g Monopterus albus
200g bitter wheat vegetable
A few slices of ginger
3 dried peppers
Proper amount of salt
Proper raw extract
A little old smoke
Proper cooking wine
Appropriate amount of edible oil
Step 1Monopterus 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 2This is my mother's own bitter wheat dish. Very tender.
Step 3Wash the bitter wheat vegetables and cut them into sections.
Step 4Shred garlic and ginger, and chop dry pepper.
Step 5Heat the pot, pour in an appropriate amount of oil, add ginger and garlic first, and saute until fragrant.
Step 6Then fry the eel. Fry until all color changes. It's almost the same as burning fish.
Step 7Add 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 8Add dried pepper, raw soy sauce, a little old soy sauce and adjust the taste.
Step 9Add bitter lettuce, stir fry and mix well. Cook for another two or three minutes.
Step 10When 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.