First, the rice field eel recipe one: steamed rice field eel
1. Ingredients: Monopterus albus, salted pork, ginkgo fruit and seasonings such as beer, monosodium glutamate, ginger, garlic and chives.
2. Practice:
(1) Dip the eel in water (that is, blanch it), take it out, wash off the outer mucus, and cut it into small pieces for later use;
(2) Slice the marinated pork (the thinner the better), soak it in clear water, and put it as soon as it is cooked.
(3) Slicing ginger and mashing garlic; Then take a plate, put the eel under it, put the ginger and garlic together, put the meat slices on it, and put the ginkgo on it;
(4) Sprinkle monosodium glutamate, add beer and steam in cold water for 20 minutes;
(5) Sprinkle chopped green onion when cooking, and pour hot oil to serve.
Second, the eel recipe two: fried eel
Ingredients: eel and onion (white skin), lard, soy sauce, garlic (white skin), pepper, wine, starch, ginger, sesame oil, pepper and other seasonings.
Exercise:
(1) First nail the head of the eel, cut it open from beginning to end with a knife, take out the viscera and spine, and then cut the eel into 2.4 cm long pieces; Peel onion, wash and cut into pieces;
(2) cutting the dried pepper into small pieces; Wash ginger and garlic and cut into powder; Then heat the wok with fire, slightly scald it with oil, add lard to heat it, stir-fry the eel slices in the wok,
(4) When the eel is stir-fried, add soy sauce, ginger, onion, dried pepper and cooking wine, cover and stew for a while, and then add fresh soup to stew;
(5) Finally, thicken with starch, sprinkle with minced garlic, pour with sesame oil, plate and sprinkle with pepper.
Note: eels should be used alive.
Three, eel recipe three: eel porridge
The method of eel porridge is simple, but it is nutritious.
Practice: Wash the slaughtered Monopterus albus, chop it directly into small pieces, marinate it with shredded ginger, cooking wine, salt and pepper, and cook it in a porridge pot.