The river eel looks a bit like a snake and is a bit scary. As a foodie, you need to have a strong heart and practice a few times.
Fresh river eel, let the vendor to help kill, remember to let him cut into several sections (as shown below). The river eel is extremely vital, although the head is cut off and the stomach is peeled open, but the nerves are not completely dead. The first time I do not understand, take it home and will move, scared me to death, and then hard one hand with a rag to wrap it, one hand with a knife to cut (the body has mucus, very slippery to catch), while cutting the eel struggling, really want to throw it into the garbage can do not do it, but then pain in the heart of the money, continue to cut, and cut until the tail, and it only stopped struggling.
Practice: 1. River eel washed and scalded with roughly 60-degree water, wash the mucus and slice. Add steamed fish drum oil, cooking wine, bean drum, garlic, ginger, a little sugar, salt and pepper.
2. Scratch well and marinate for 15 minutes.
3. After marinating, lay it flat on a plate and put it into a steamer for 5-8 minutes
4. After steaming, take it out and sprinkle it with chopped green onion, chopped red pepper and chopped garlic. Heat oil in the wok and pour it on top of the spices to stir up the aroma.
River eel buy live now killed, fishy flavor is not big, but sometimes you can buy a bad, eat a muddy flavor, I do not know how it.
Can also be made into a plate dragon shape, marinated for a longer time, or that cut method, not cut into slices of the flavor some.
Tip: Steam time is not too long, or eel skin will shrink, like (the above picture of the disk dragon-like) my first time to do so, not only the texture of the hard a little less beautiful.