500g eel

condiment

Onion 10g, salt 2g, ginger 5g, soy sauce 15g, garlic 5g, vinegar 10g, pepper 1g, monosodium glutamate 2g, yellow rice wine 3g and lard (suet) 70g.

How to eat eel head steps 1

Wash the eel and season with salt, yellow wine, onion, ginger slices and wet starch.

Second step

Put it on a plate, put it in a cage. The fire steamed for half an hour and came out.

Third step

Put the wok on a big fire, pour in the cooked lard, add the eel when it is 80% hot, and push it with a spoon until the oil comes out of Huang Liang.

Fourth step

Drain the oil, cut it into 5cm long strips and buckle it into a bowl.

Step five

Re-release, steam for half an hour, and then release and buckle in the plate.

Step 6

Leave the oil in the original wok, add Jiang Mo, minced garlic, refined salt, vinegar, soy sauce, pepper and monosodium glutamate, and pour the broth 150ml for a little stew.

Step 7

Thicken with wet starch, drizzle with cooked lard, sprinkle with chopped green onion, and pour into steamed eel plate.