Because the mucus and dirty blood on the surface have all been wiped clean, the eel skin is not sticky to the hands at this time, but has a dry feeling to the touch.

Xu Zhuo put the skin of the deboned eel on the cutting board with the skin facing up, and then carefully tore it with the skin of the eel's tail directly pinched.

This step is a bit difficult because the eel's skin will cling to the eel meat.

However, as long as you pinch the eel skin with your fingernails a few times, it will still separate.

As long as the eel skin and eel meat can be separated a little bit, it will be easy to do next, as long as you pinch the eel skin with one hand, press the eel meat with the other, and slowly pull it up.

Soon, the eel skin will be separated from the eel meat.

That is, "take off the robe".

The general's unloading of his robe sounds very poetic, and people will unconsciously think of pictures such as disarming and returning to the field or the warmth of the hibiscus tent.

But when I actually made it, I realized that this picture was not beautiful at all.

In fact, in addition to tearing off the outer skin, you can also use a knife to peel the skin.

However, this method is too slow, and if you are not careful, you will cut off the meat or cut the eel skin, which is relatively faster and more convenient.

Xu Zhuo rinsed the peeled eel meat briefly, then put it on the cutting board and began to shred.

Cut the eel meat into seven or eight centimeter long pieces, then place it on a cutting board and press it flat, and use a kitchen knife to cut the eel vertically into shreds.

After all the eels were cut, Xu Zhuo put the eels in a small basin and began to starch them.

First add salt in a bowl, then a teaspoon of pepper and a little cooking wine.

Grab and mix these condiments evenly, then put an egg white in it, grab a little dry starch and mix it, so that the starch hangs evenly on the eel.

Finally, pour a little peanut oil into it, so it will be easier to slip in the pan.

After doing this step, Xu Zhuo set the basin aside to marinate and began to prepare for cutting the side dishes.

Because the silver sprouts have been prepared, this so-called side dish is the red cabbage pepper, Xu Zhuo cleaned the red cabbage pepper, and then put it on the board and began to cut it.

First cut off the two ends of the red pepper, leaving only the middle cylindrical part, and then cut it with a kitchen knife, and scrape off all the pepper seeds and other debris inside, leaving only the skin and flesh of the red pepper.

Next, Xu Zhuo spread the red pepper on the cutting board and began to shred.

The shredded red pepper doesn't need to be too thin, about the same thickness as the shredded eel.

After chopping, rinse in water to remove the spicy taste of the ingredients as much as possible.

After cutting the red cabbage pepper, Xu Zhuo cut the ginger into thin strips about the same length as the red cabbage pepper.

Once everything is cut, it's time to prepare the stir-fry sauce.

The stir-fry sauce of this dish is very simple, just a spoonful of salt, a little sugar, a little pepper, some starch water, and finally some sesame oil.

All the ingredients are not colored, so as to avoid the bad color of the dish.

However, if the technology is not in place or the quality of the ingredients is not good, the overturn will be even worse, because there is no way to use seasonings to cover the true color of the dish.

After all the preparations were done, Xu Zhuo began to do this general's undress.

The name of this dish always reminds people of the poem "I and the general untie the battle robe, and the hibiscus tent warms the spring night".

Thinking about that picture, and then looking at the eel silk that has been properly pickled, this makes Xu Zhuo inexplicably have a strange idea of "General, you died so fragrantly".

Putting away his thoughts, Xu Zhuo began to produce.

Heat the pan first, then pour oil into the pan, slide the pan and pour it out, then add the cold oil again.

The oil should be more, because this step is to oil the eel silk to set the shape.

When the oil temperature was about 40% hot, Xu Zhuo poured the pickled eel silk in the basin, and then quickly stirred it in the pot with a spoon to let the eel silk spread as soon as possible.

The method of putting shredded meat at a low temperature had already been used by He Guoan when he was making fried tenderloin shreds before, but this time Xu Zhuo used it himself, and he discovered the beauty of this method.

For example, to make the texture of the dish more tender, for example, to maximize the umami in the ingredients, for example, to make the color of the ingredients whiter.

When frying at low temperature, the ingredients are not colored, so the color of the ingredients fried at low temperature is basically very light compared to high temperature frying.

The eel does not need to be fried for too long, it can be fished out after it is spread out and set, if it is too long, it will cause the ingredients to lose water, and it will also make the dish gradually change color.

Use a colander to take out the eel silk and put it aside to control the oil for later use, at this time, the oil temperature in the pot has come up, Xu Zhuo poured the cut red pepper shreds into the pot and went green.

The shredded red pepper is very thin, and it is necessary to remove the oil after blanching it with hot oil for about five or six seconds in the pan.

Otherwise, after a long time, the shredded red pepper will lose that sweet and crunchy taste.

After the red pepper shreds were oiled, Xu Zhuo put the prepared silver sprouts into a large colander, then put the colander on the oil drum, picked up the oil pan on the stove, and poured the hot oil in the pot into the colander.

The hot oil flows quickly through the colander, leaving the silver buds ripe while remaining crisp and crisp.

After pouring the oil, Xu Zhuo put the oil pot on the stove again and turned the heat to the maximum.

The bottom oil in the pot was quickly heated, and Xu Zhuo poured the previously chopped ginger into the pot for stir-frying.

After the fragrance is fragrant, pour the shredded eel, red pepper and silver sprouts into the pot, stir-fry twice, and pour in the prepared sauce.

Continue to stir-fry for 10 seconds, and when there is no soup in the pan, turn off the heat and serve.

Because of the skill of plating and specialization, after Xu Zhuo served the dishes, not only did the cameraman be a little greedy, but even Feng Weiguo felt a little surprised.

This is a stir-fried dish, and it is not surprising that Xu Zhuo will make him, after all, Xu Zhuo is a person who can even make fried double crispy.

But this plating, it seems that it can't be done without ten or eight years of hard work.

Even Feng Weiguo himself didn't dare to guarantee that he would be able to put this dish so beautiful.

And Feng Weiguo didn't think that he could be much better than Xu Zhuo in making this dish, this kid's talent really didn't have to be said.

It's still a few years late, and this is what if you start practicing from a young age......

Oh my boy, is that still the case?

When he sighed, the two cameramen were already around the dish and began to shoot close-ups.

"Hurry up and take a good close-up, this dish can't wait, you have to eat it quickly, otherwise it won't taste good." ”

Stir-fried dishes, not only the time required for stir-frying, but also the peak time of taste and texture is also very short, just like fried double crispy, the taste will change greatly after three minutes.

Hearing Xu Zhuo say this, the two cameramen hurriedly hurried to shoot.

After the special filming was over, Xu Zhuo looked at Feng Weiguo and asked, "Grandpa Feng, do you want to try it today?"

Feng Weiguo was a little surprised, he didn't expect Xu Zhuo to let him try it, and he was a little hesitant: "This dish is not suitable for me to try." ”

Xu Zhuo was stunned for a moment: "Why?

Feng Weiguo shook his head: "No, the main thing is that I didn't wash my hair or change my clothes today, and my image is not good......

———————

[Zhuang John] the big guy's addition has been completed, and today I will start to add more to the [Reverse Seeking Yourself] big guy, thank you again for the big guy's reward, thank you very much.