这道农家莱流行于湖北宜昌、荆州一带。制作时以鳝鱼作为主料,配搭农家的老盐莱和腊味(腊肉、香肠等)一起烧制,使得成菜的口味十分独特。这里选用的是带骨鳝鱼,不过在加工时,是把鲜活鳝鱼剖腹除去内脏后,再逐条放在砧板上,用刀猛拍鳝背——拍碎鳝骨使之成平片状,然后才斩成段烹菜。经这样处理的鳝鱼,不仅烧制时容易入味,而且成菜后鲜香味也比较浓。 This farm Lai popular in Hubei Yichang, Jingzhou area. When making the eel as the main ingredient, with the farm’s old salt and sausages (bacon, sausage, etc.) together, making the taste of vegetables is very unique. Here is the choice of bone eel, but in processing, is to remove the visceral fresh eel laparotomy, and then one by one on the chopping block, with a knife pat eel eaten - slash eel bone make it flat sheet, Then cut into sections of cooking. After this treatment of eel, not only easy to tasty when cooked, but also into a dish after the fresh flavor is also relatively strong.