Basic characteristics: golden soup, white asparagus, soft and rotten, fresh and tender fish, fragrant and delicious.

The required materials are asparagus 300g, eel meat 500g, mushroom 15g, pork 25g, cooking wine 30g, soy sauce 60g, monosodium glutamate 3g, sugar 20g, soup 500g, wet starch, pepper, onion, ginger, pepper oil and soybean oil 550g (the actual dosage is 75g).

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manufacturing method

1. Wash eel meat, and put a long knife like an eye mask on both sides of the fish every 1cm. Slice onion and ginger. Put a straight knife on the pork every 0.3 cm, and then cut it into 0.3 cm thick slices. Cut the mushrooms, open the asparagus, drain the water, cut each asparagus into 3 pieces, and then cut the diagonal blade.

2. Marinate eel meat with a little soy sauce. When the pot is hot, add oil to the pot. When the oil is 80% hot, fry the eel meat in the oil until golden brown. Take it out. Leave a little oil in the pot, stir-fry onion and ginger until fragrant, add mushrooms and pork slices, stir-fry with cooking wine, soy sauce, white sugar and pepper, add soup, eel meat and asparagus, boil with high fire, then simmer with low fire until the soup is thick, and take out onion, ginger and pepper.

English name: eel rice

Ingredients: 1 bowl of rice, 1 vacuum-packed eel, 1 teaspoon of white sesame.

Seasoned eel juice 15g

The way of doing things

1. Keep the rice when it is cooked, and stir-fry the white sesame seeds with low heat.

2. Take the eel out of the vacuum packaging bag, put it in a baking tray with aluminum foil paper, and bake it at 200℃ for 10 minute.

3. Put the rice in a bowl, cut the eel into small pieces and arrange them on the rice flour, then pour the eel juice on the fish fillets, and finally sprinkle with white sesame seeds.