Eel, also called eel, is a snake-like fish, which looks like a snake but has no scales. It is generally produced in the waters bordering fresh water in Yuxian County. The most common way to eat eels is eel rice. There are two choices for eel rice, eel and eel are heavy. In fact, "Yi" and "Chong" are both eel rice, and the only difference is that one is in a round bowl and the other is in a square box (heavy box). Generally, the rice and box lunch in the store will be divided into three grades: pine, bamboo and plum, and what's more, there are "super" and "super" grades. Generally, the larger the eel quantity, the higher the grade, but the grade division of each store is not fixed. Eels in eel rice are generally refined. So "Pu Shao" and "Bai Shao" are the two most common cooking methods. According to its records, in the past, people generally cut eels into discs, strung them together with bamboo sticks, and then barbecued them. They are shaped like cattails, so the name "Pu Shao" came into being. Boiled in white refers to roasting with salt without any sauce and seasoning, so that the original flavor of eel can be better eaten. But the dried eel in my hand has dried and is not suitable for roasting. It's better to stew it.

Ingredients: dried eel, rice, lettuce, oil, miso, honey, cooking wine, soy sauce, soy sauce, sugar, starch, chicken essence, laver and white sesame.

Practice steps:

Step 1: Prepare the main ingredients. If you want a delicious meal, raw materials are very important. Therefore, rice should be chosen with small water absorption and full grains. Lin Wei is a yellow, transparent and sweet wine which is made of soju, rice koji and glutinous rice, saccharified and filtered after one or two months. In short, it is a wine condiment containing alcohol, polysaccharide and high sweetness. This is one of the main sources of Japanese flavor.

Step 2: Wash the rice twice, add a little oil, soak it for 15 minutes, and then stew it in a rice cooker.

Step 3, soak the dried eel in clean water for two hours until it becomes soft.

Step 4, remove the head and tail of the eel, cut it into sections, and add cooking wine to marinate for a while.

Step 5: Pour miso, honey, soy sauce, soy sauce, sugar and a little water into a bowl and mix well.

Step six, pat a layer of starch on the surface of the eel.

Step 7: Pour the oil into the pot and fry the eel until golden on both sides.

Step 8: At this point, pour in the sauce and simmer for a few minutes.

Step 9: Add chicken essence after collecting the juice.

Step 10: Pour oil into the wok, fry the lettuce until soft, add a little salt and take it out. After the rice is stewed, mix it with a shovel, put it in a bowl and put the fried lettuce on it.

Step 1 1: Put the eel on the lettuce and sprinkle with seaweed strips and white sesame seeds.