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The small rice field eels left over from selling rice field eels were poured into the dung bucket by me again and raised.
In the past two days, I took photos of the eels at night and looked for holes to dig the eels during the day. After I couldn¡¯t find the eels, I finally got more than a catty.
Looking at the eels in the dung bucket, I secretly made up my mind! It's better to use it as a reward for yourself, and I won't sell these! After all, I have worked so hard for so long.
And this eel can't be sold for a few dollars, so it's rare to make a trip.
After I made a decision, I was ready to start farming eels.
First find a piece of wood more than one meter long, and use nails to penetrate it at the head of the wood board. This is a sharp tool for scraping eels.
The pencil sharpener is my carry-on tool, and today, it will be stained with blood.
First, I went to get a basin and poured out all the eels in the barrel. Except for two or three eels that are so thin that they can't be thinner, what's left is today's delicacy!
Put on gloves, grab an eel, raise your arm, aim the head of the eel at the edge of the flower table, and swing it down vigorously. Under the influence of gravity, with a bang, the head of the eel was hit by force on the flower table, and passed out .
Squeeze the head of the eel, aim at the nail, and press down hard.
The sound of "ßÇßËßË" followed, this is the sound of nails penetrating bone.
After ordering, the body of the rice field eel naturally droops and sticks to the wooden board. Bright red blood flowed from its head, running down its body obliquely, slowly covering the board.
At this time, the eel was still in a coma state, and the natural curl of the body was not too violent, but just a nervous spasm.
I picked up the pencil sharpener, ready to start dissecting the eel.
There are generally two ways to scrape eels here.
One is to directly cut open the stomach and dig out the internal organs, which is simple and efficient.
The other is to operate on the back of the eel, which is called deboning. As the name suggests, deboning will remove even the bones of the eel, leaving only the meat.
The two methods have their own advantages and disadvantages. The one with the bone tastes more delicious and lasts longer, while the one without the bone only has pure meat, which tastes more comfortable and is also a local tyrant's way of eating.
Generally, medium and large eels will be deboned. Smaller eels are not worth deboning, so they will be killed directly with bones.
Today I am going to use both methods together! Although there are only more than a catty of rice field eels, we must also know how to enjoy them!
I picked up the largest eel in the pot, it seemed to sense the danger, and twisted its body frantically, trying to slip out of my hand. I squeezed the eel tightly, quickly raised my arm, and aimed its head at the Flower stand, smash it down!
?Pinch the head of the eel with both hands, click~ After pressing hard, the entire head of the eel is penetrated by nails and hangs on the wooden board.
The largest eel must be deboned! By the way, practice my knife skills!
Press down on the eel's body with one hand, place the pencil knife on the eel's neck, and lower the knife obliquely. A knife across, directly to the bone.
Then the knife is cut from the back along the spine until the entire back is completely cut.
The pencil sharpener was very sharp, and it smoothly cut through all the eel bones and exposed them.
Then cut off the bone from the head, and then along the other side, separate the bone and eel meat. After separation, remove the internal organs, cut off the tail and head, leaving only the eel slices in the middle!
This is a perfect piece of wild eel meat! After several consecutive dissections, the big field eel turned into eel meat, lying quietly in the large bowl next to it.
Next, it's the turn of the small eel! Small rice field eels only need to break their stomachs.
After knocking it out, hang it on a nail.
Cut open its stomach with a single knife, take out the internal organs, remove the tail and head in the same way, keep the eel meat with bones in the middle, and put it in a large bowl.
It took more than half an hour to finally kill all the eels that weighed more than a catty.
There is only half a bowl of rice eels in the bowl, which feels a bit small. But there is no other way, our family only has such a little stock. I'll add some side dishes later!
A piece of wood, a nail, and a knife solved the problem of the rice field eel weighing more than a pound.
The top of the wooden board has long been stained red with blood, which has penetrated into it.
The so-called penetrating three-pointer, I have seen it today.
I cleaned up the residue of the rice field eel, then took the wooden board and cleaned it repeatedly in the big ditch.
After washing the wooden board and the knife, the eels in the bowl have also been cleaned several times, but they are still sticky at the moment.
No way, this thing must be handled specially.
? When you get home, pour half a bowl of warm water first, and then put the yellow rice?Pour in and sprinkle with a little salt.
The soft eel fillets become stiff when exposed to warm water.
At this time, it is a good time to remove mucus!
Grab a handful of flour, sprinkle it into it, pour a few drops of white vinegar, and rub it several times, which can effectively remove the mucus on the surface of the eel.
Put the cleaned eel segments on the stove, take out the cutting board and kitchen knife, cut the eel segments into lengths of about three centimeters, slice the garlic, and cut the green peppers into segments. The ingredients are so simple, there is no need to deliberately prepare anything.
Of course, if there are ingredients such as pickled peppers, ginger, and onions, it will be more perfect!
"Grandma, I'm going to fry eels, can you help me light the fire?" I asked.
"Okay, I want it! You should put more sea peppers when you stir-fry, otherwise the rice field eel smells so strong that you can't suppress it!" Grandma happily came over and started to help me light the fire.
Heat the oil in a pan, wait for the oil in the pan to heat up, pour in chili and garlic slices, add a spoonful of bean paste to fry until fragrant, then pour in the eel segments one by one, after the eel segments are put into the pot, fully absorb the soup in the pot juice.
The originally thin eel segment was cooked at high temperature and then curled up. The patterned side and the snow-white meat side formed a sharp contrast.
After curling, it is very attractive.
At this time, you must pay close attention to the shape of the eel segment. When it feels that it is about to be cooked, sprinkle a few peppercorns and a little chili powder to increase the fragrance again.
Put the soy sauce into the pot, season with salt and monosodium glutamate, stir-fry twice, and then it can be out of the pot.
It is not advisable to fry rice field eels for too long or too dry, otherwise the taste will be bad and the original umami taste of rice field eels will be lost.
Put the plate on the table, "Grandma, come and taste this eel!" I picked up a piece of eel and came to grandma.
"Oh, I don't want to eat this! It's so scary!" Grandma looked a little afraid of eels.
No way, I had to pick up the rice field eel and walked to grandpa, "Grandpa! Come eat the rice field eel! I just fried it!"
"I don't eat it, it's not scary! The fishy smell is very strong", although I repeatedly said that the rice field eel has been processed with special methods, but my grandfather still doesn't eat it. There is no way, so I have to enjoy this rare delicacy alone.
Throwing the rice field eel into the mouth, the patterned skin is very elastic, and I bite it lightly, as if I still want to break free from my teeth.
After the skin is broken, the soft and tender eel meat rushes into the mouth, and the taste of various seasonings explodes in the mouth!
This is a special taste! It's a taste I've never tasted before!
Because this is the eel I caught with my own hands! Enjoy the fruits of your labor. (Remember the site URL: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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