Steamed eel

Eel eel eel belongs to the order Hoplophilus, Hoplophilidae, yellow eel genus. Also known as eels, fish, Luo eel, snake fish, blood eel, often fish, long fish (north of Jiangsu area). About 15 species of elongated eel-shaped fish in the order Gelidiformes is a collective name. China's distribution of two kinds of eels, a common eel, there is a mountain eel, in Sichuan, Yunnan, Guizhou, Chongqing, Hunan, Hubei, Anhui, Henan and other places are distributed. Eel is commonly known as eel, belongs to the class of fish, gill order, gill family, eel subfamily. It is a kind of fish, the body is like a snake, but there is no scale, the color of the skin has two kinds of green and yellow, the big ones are two or three feet long. Like quiet. Generally lie still under water. Lives in mud holes and rock crevices at the water's edge, comes out in summer, and hides in holes in November and December.

Raw materials: eel, ginger, salt, sugar, cooking wine, soy sauce, green onions.

Practice steps:

Step 1, fresh wild eel.

Step 2, fresh eel wash and kill spare.

Step 3, cut the treated eel into sections.

Step 4, put ginger, sugar, chicken essence steamed fish soy sauce mix well, marinate for half an hour standby.

Step 5: Cut ginger into julienne strips and scallions into pieces.

Step 6: Put water in the pot and steam.

Step 7: Arrange the plate, put in the shredded ginger and scallion segments and drizzle with hot oil.