Braised river eel with garlic and perilla

I have always loved to eat wild river eels. But that's hard to come by. I once ate it by the North River in Qingyuan. The sweet smell lingered in my brain for three nights. This time, the young man Lua happened to go to a wild river eel, so today I made a braised river eel with garlic and perilla as an appetizer. This braised river eel with garlic and perilla is bright in color, delicious in taste, and delicate in flesh, making it the best choice for wine. We hope you will be able to taste the unforgettable taste of wild river eels again with this detailed recipe.

Ingredients

Eel Morethanonecatty

garlic Awhole

Perilla Fiveorsixslices

Lightsoysauce 3 tablespoons

Rocksugar 1 spoon

darksoysauce 1 spoon

Cookingwine 1/2 spoon

ginger 3 slices

Cooking Instructions

Find a way to buy wild eels. I caught this one.
Wash wild river eels thoroughly, remove internal organs and mucus, cut them into sections, gently scrub them with salt, rinse them well, and drain them. Blanch it with hot water and go to san
Prepare the garlic.
Go to the garden and pick some perilla leaves and soak them in salt water.
SautÃ© garlic.
Put in the coiled dragon eel. Fry on both sides until golden brown.
Fry on the reverse side until golden brown.
Sauce sauce. Light soy sauce, dark soy sauce, cooking wine, rock sugar such as ingredient list.
Add the pan dragon eel and simmer for 30 minutes.
The last five minutes. Shred the shiso and put it in.
Season the sauce: Wait for the soup to thicken, taste the taste, adjust the saltiness according to personal taste, and then put it on a plate.