This dish is a Cantonese home-cooked dish. Steamed eel with lobster sauce is a dish with eel as the main ingredient and salt, onion, ginger, cooking wine and spicy lobster sauce as the ingredients. The dish is like this:

1. Cooking steps

1. Slaughter and wash the Monopterus albus.

2. Cut the Monopterus albus into pieces about 1.5 cm thick with a knife and put them in the pot. Add cooking wine, a little salt and shredded onion and ginger and marinate for half an hour.

3. Pick it out and pile it on the plate.

4. pour the seasoned lobster sauce on the fish fillets.

5. Steam in a boiling steamer for 10 minute, take out and sprinkle with coriander and chopped green onion.

Second, skills.

1. This dish will be better seasoned with fresh river eels.

2. Monopterus albus slices should be uniform in thickness, otherwise the maturity is uneven.

3. If it is pure lobster sauce, stir-fry lobster sauce with oil in advance, add minced onion and ginger, cooking wine, salt and monosodium glutamate and pour it on the fish fillets. I didn't buy pure lobster sauce, so I had to use flavored lobster sauce, so I took an extra spicy one.

4, be sure to steam in the pot with boiling water, do not steam for too long, 8- 10 minutes is appropriate.

Third, auxiliary materials.

2g of salt, appropriate amount of onion, appropriate amount of ginger, 50g of cooking wine10g, and 50g of spicy lobster sauce.

Baidu Encyclopedia-Steamed Monopterus albus with Douchi