Eel belongs to fresh water and is one of the main raw materials of Jiangsu cuisine. There are 108 delicious dishes made of eel in Jiangsu cuisine, which are said to be inexhaustible in three days, but this 108 dish does not include Liangxi crispy eel, which is a unique traditional dish among many eel dishes in China. Crispy eel, also known as fragrant eel, is said to have been founded in the Taiping Heavenly Kingdom more than 100 years ago. Crispy eel has been used as a feast dish since the late Qing Dynasty and the early Republic of China. After 1920, Zhu Bingxin, the boss of Huishan "Er Quan Garden", carefully studied the production method of crispy eel handed down from family to family, making it more crispy and delicious, unique and famous. Because Zhu Bingxin is used to cooking in a big glass, people also call this dish "crispy eel in a big glass". Liangxi, the name of water, is an important river that flows through Wuxi. Its source is Huishan in Wuxi, which is connected to the Canal in the north and Taihu Lake in the south. Legend has it that Hong Liang, a famous scholar in the Eastern Han Dynasty, and his wife Meng Guang lived here in seclusion, hence the name. Historically, Liangxi was another name for Wuxi. In the past hundred years, Wuxi Taihu cruise ships have been equipped with boat dishes every time they enter Taihu Lake via Liangxi, and crispy eel in Liangxi is a necessary flavor dish on board.

manufacturing process

1. Wash ginger, shred 25g, and mince 50g;

2. Rooted onions, washed and cut into powder;

3. Put 2500 ml of clear water into the pot, thicken it with salt, add eel after boiling, then cover the pot, cook until the fish mouth is open, take it out and rinse it in clear water;

4. Put the belly of the fish on the chopping board, hold the fish head in one hand, insert the bamboo slices close to the chin of the fish, and row them straight from the back to the tail to remove the internal organs, then cut the whole eel meat along both sides of the spine, and wash and drain;

5. Heat the wok, scoop in the soybean oil, when it is 80% hot, add the eel meat, break it up with a colander, fry for about 3 minutes, and take it out;

6. When the oil temperature reaches 80% again, add eel meat and fry it for about 4 minutes, and then fry it with low fire.

7. Heat in a wok with high fire, scoop in 25 grams of soybean oil, add chopped green onion, stir-fry until fragrant, add Shaoxing wine, Jiang Mo, soy sauce and soft sugar and cook until the marinade is obtained;

8. immediately scoop the crispy eel meat into the marinade pot with a colander, turn it over a few times, pour it with sesame oil, pour it into the plate, and add the shredded ginger.