Yicheng Plate Ricefield Eel
Last updated by chinatravel at 2014/4/26
The special feature of Yichang Plate Eel is that the eel meat is tender and the smell is tempting.
The culinary skill in making Yichang Plate of Eel is very strict. The chief first put the fresh eels into the heated icon pot. When the eels died and the mucus was removed, wash the eels. Then fry the eel with teal oil in small fire. Put the seasonings of salt, pepper, ginger and garlic and chili sauce into the pot and fast-fry until the color of the eel turn into brown, and then serve the table.
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