The practice of steaming sea eel

Materials:

300g of eel, 50g of lard (suet), 50g of ham sausage, 5g of onion, 5g of ginger, 5g of cooking wine, 3g of salt, 2g of monosodium glutamate and 3g of pepper.

Exercise:

1. Slaughter the eel, cut it into sections, put it in a basin, take it out and wash it with clear water;

2. Dice pork suet and ham for later use;

3. Put the eel in a dish, and add the diced meat plate oil, minced ham, onion, ginger, cooking wine, salt, monosodium glutamate and pepper;

4. Steam in the cage for 20 minutes and take it out. Remove the onions and ginger.

Braised Congo eel

Materials:

Eel, onion, ginger, garlic, millet pepper, cooking wine, soy sauce, sugar and salt.

Exercise:

1, eel head, tail, fins, internal organs and washing;

2. Boil the pot with water, put the eel in a low fire for about 30 seconds, take it out, wash away the mucus and chop it up;

3, from the oil pan, add onion, ginger, garlic, millet pepper and stir fry, turn to low heat and add eel pieces to stir fry;

4. Put cooking wine and soy sauce, add boiled water without fish pieces, and turn to low heat for about 20 minutes;

5. Add the right amount of salt and sugar, turn the fire to collect thick soup and sprinkle with chopped green onion.