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INGREDIENTS
1 eel, 1 egg, 250 g cashew nuts, salt, gourmet powder, pepper, mashed garlic, chives, ginger, rice wine,
pungent sauce
RECIPE
- Clean the eel and drain off water, remove bones, make pattern cuts on the middle part of the eel meat, then
slice it into pieces of 3 cm, add salt, gourmet powder, pepper, mashed garlic, chives, ginger, rice wine to
pickle them for about 15 minutes.
- Coat the eel pieces with stirred egg white and yolk, put on done cashew nuts, fry them in hot oil to be done,
then take out and drain off oil, place them in a dish in order.
- Circle the dish with some food, get ready a dish of seasoning made from pungent sauce and mashed garlic.
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