Crispy fried eel vermicelli

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MATERIAL

Eels: 150g
Myanmar: 100g
Onions: 30g
Red peppers: 30g
Cabbage: 30g
Carrots: 30g
Minced garlic
minced ginger
Cooking oil, pepper, sugar
1. PRELIMINARY PREPARATION:

– Myanmar soaked, halved.
– Onion, bell pepper, cut the thread cutting 0.5cm improvement. Carrots cut fibers. Minced ginger juice squeezed.

– Phase fried water: 1m seasoning Aji-ngon®, 1 / 2m AJI-NO MSG-MOTO®, 1 / 2m road, 1m soy sauce “Fuji”, pepper and water 2M.

2. IMPLEMENTATION:

– Eels cleaning preliminary treatment, departed along its 2 side eel, marinated with ginger water 1M then soaked fried chicken powder Aji-Quick® crispy, fried golden, snakehead fish out meat.

– Non-aromatic garlic minced, sauteed vegetables, seasoning 1 / 3m seasoning Aji-ngon®, for vermicelli and fried in water, stirring for continued eel, turn off the heat.

3. HOW TO USE:

– For vermicelli dish pepper and cilantro on top. Do not hot.