Fern root noodles cooked with eel

Fern root noodles cooked with eel

　　I. Ingredients       

Main ingredient: 400g eel         Side ingredients: 50g dried fern root noodles. Seasonings: 40g vegetable oil, 1g salt, 4g monosodium glutamate, 5g broad bean paste, 20g Chongqing hot pot base, 15g whole dried chili peppers, 5g ginger, 5g garlic cloves, 10g chili oil, 200g fresh broth.

II. Preparation Method

1. Boil the dried fern root noodles in water until fully cooked, then rinse with cold water and set aside; mince the ginger and garlic cloves, and cut the whole dried chili peppers into sections.

2. Heat some oil in a pan, add minced ginger, minced garlic, and chili pepper sections, stir-fry until fragrant. Add the hot pot base, broad bean paste, and eel, stir-fry evenly. Pour in the fresh broth, add the fern root noodles, season with salt and monosodium glutamate to taste, drizzle with chili oil, then remove from heat and transfer to a serving bowl.

III. Characteristics: The eel is tender, and the dish has a spicy and flavorful taste.