It is said that "Eating eel in winter is as good as eating ginseng!" In winter, eels accumulate energy, and their meat is firmer and fuller than in spring and summer. They have less fat and more protein. When bitten into, they are full of fresh and sweet gelatin. Coupled with their warming and cold-dispelling properties, it's no problem to grow tough vegetables in winter
Today, I'm sharing three warming recipes: spicy clay pot, rich rice cooker, and light steamed. They suit different tastes and are loved by the whole family
Spicy hot pot eel
List of ingredients
600g of eel, 1 tablespoon of broad bean paste from Pixian County, 4 small chili peppers, 2 long peppers, an appropriate amount of ginger and garlic, a small handful of Sichuan pepper, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, scallion sections, half a bowl of water, white sesame seeds (for decoration)
Key steps
1. Dealing with eels (upgraded to remove fishy smell in winter) : Have the boss slaughter and remove the bones. When you get home, rinse them thoroughly with clean water. Add 1 tablespoon of salt and 1 tablespoon of flour and knead for 2 minutes (the mucus is thicker in winter, so use salt and flour to remove the mucus). Rinse them repeatedly with clean water, then soak them in cooking wine and ginger slices for 15 minutes. Cut them into sections and set aside.
2. Stir-fry the base sauce until fragrant: Dry the clay pot, add oil to a cold pot, and put in slices of ginger and garlic, Sichuan pepper, bird's eyes chili peppers, Sichuan pepper segments, and broad bean paste from Pixian. Stir-fry over low heat until the oil turns red (it's flavorful only when it's fragrant, don't rush).
3. Fry until flavorful: Add the eel segments and stir-fry over medium heat for 3 minutes until the surface is slightly golden brown (fried eel is more fragrant and less likely to fall apart).
4. Simmer and reduce the sauce: Add light soy sauce, oyster sauce and sugar, stir-fry evenly. Pour in half a bowl of water, bring to a boil over high heat, then reduce to low heat. Cover the clay pot and simmer for 10 minutes. Finally, turn to high heat and reduce the sauce. Sprinkle with scallion sections and white sesame seeds and it's ready!
Perilla and Eel stew
List of ingredients
600g eel, a small bunch of Perilla leaves, cucumber, slices of ginger and garlic, sections of scallion, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, half a tablespoon dark soy sauce, 3 pieces of rock sugar, and an appropriate amount of water
Key steps
1. Preparation of eel: Follow the same method as in 1. Clean it thoroughly and then cut it into sections. Marinate it with cooking wine and ginger slices for 15 minutes to remove the fishy smell.
2. Fry until set: Brush a layer of oil on the bottom of a clay pot, add slices of ginger and garlic and stir-fry until fragrant. Then add the eel segments and fry over low heat until both sides are slightly golden (fried eel is more fragrant and less likely to fall apart).
3. Add ingredients and simmer: Add light soy sauce, dark soy sauce and rock sugar, stir-fry evenly. Pour in enough water to cover the eel, add the cut tofu cubes, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes.
4. Finishing touch: Finally, add the washed and shredded Perilla leaves and cucumber, and simmer for another 3 minutes to allow the unique aroma of Perilla to infuse the soup. Sprinkle with scallion sections and then turn off the heat!
Steamed eel with shredded ginger
List of ingredients
400g eel, 1 piece of ginger (add more), scallion sections, 2 tablespoons steamed fish soy sauce, 1 tablespoon cooking wine, 1 tablespoon cooking oil, a few goji berries
Key steps
1. Preparing the eel: After cleaning it thoroughly, make diagonal cuts on the eel with a knife (to facilitate flavor absorption), place it in a plate, spread a layer of shredded ginger (add more ginger in winter to dispel the cold and remove the fishy smell), drizzle 1 tablespoon of cooking wine, and marinate for 10 minutes.
2. Steaming in a pot: After the water in the steamer boils, add the eel plate and steam over high heat for 10 minutes (in winter when the ingredients are cool, steam for 2 more minutes than in spring and summer to ensure they are thoroughly cooked but not tough).
3. Drizzle with oil to enhance aroma: Take out the steamed eel, discard the fishy water in the plate, remove the shredded ginger, re-lay the scallion sections, sprinkle with goji berries, drizzle with steamed fish soy sauce, and pour in a spoonful of boiling cooking oil to bring out the aroma. It's done!
Exclusive tips for Selecting and handling Winter Eels
When choosing eels in winter, pick those that are plump, have a darker yellow color and are full of mucus. Such eels are more plump and delicious, and have better nourishing effects.
To remove stickiness and fishy smell: Knead with salt and flour (more thorough than using salt alone), then rinse with warm water, and finally soak in cooking wine, ginger slices and a little white vinegar. The fishy smell removal effect will be doubled.
Cooking tips: In winter, the meat of eel is firm. When stir-frying, use "high heat and quick stir-frying", and when stewing, use "low heat and slow simmering". Only in this way can the meat be tender and flavorful, and avoid being tough and hard.