Detailed Recipe for Crispy and Tender Spicy and Refreshing Flat Dragon Eel (Piranha Eel)

Piranha eel is considered a relatively difficult home-cooked dish due to its unique texture and flavor, which remains unforgettable even now. The eating method is also quite particular, just like eating snails – those who know how to eat it will directly separate the edible and inedible parts. Yellow eel is the same. Here's a recipe introduction:

First, prepare the ingredients

600g or so of yellow eel, preferably selecting ones with relatively uniform size, slightly larger than chopsticks is best

Ginger, garlic, chili peppers, oil, salt, soy sauce

Production method:

First, place the yellow eels in clean water for at least 1-2 days, changing the water immediately when it gets dirty, the purpose is to rinse the eel's internal organs with clean water. Before cooking, drain the eels through a basket.

Prepare ginger, garlic, chili pepper paste, oil, salt, and soy sauce and set aside.

Heat up the pot, add a little vegetable oil, wait for the oil to heat up, then add the yellow eel into the pot, act quickly.

When you hear no more 'dong dong' sounds inside the pot, about 10-15 seconds, lift the lid and start to stir-fry the eel. After the eel is cooked soft, take it out of the pot.

Wash the pot, add an appropriate amount of vegetable oil, then add ginger and garlic to stir-fry, add appropriate amount of salt, then add the eel into the pot to stir-fry, according to taste add appropriate amount of chili, flower pepper and doubanjiang or a small amount of purple basil leaves, stir-fry with a little water to steam, stir-fry until the eel shrinks and absorbs the flavor.

A plate of flat dragon eel is finally out of the pot, haha.