The river eel looks a bit like a snake, which is a bit scary. As a foodie, you must have a strong heart and practice several times.
Ask the stall owner to help kill a fresh eel, and remember to let him cut it into several pieces (as shown below). Eels have strong vitality. Although its head was cut off and its stomach was peeled off, its nerves were not completely dead. I didn't understand it the first time. I was scared to death when I took it home. Then I crustily skin of head wrapped in a rag in one hand and chopped with a knife in the other (there is mucus on my body, which is too slippery to catch). I struggled while cutting eels. I really want to throw it in the trash, but I'm worried about the money. I kept chopping until I cut off my tail, and it didn't stop struggling.
Practice: 1. The eel is washed with water of about 60 degrees, the mucus is washed and sliced. Add steamed fish drum oil, cooking wine, lobster sauce, garlic, shredded ginger, a little sugar, salt and pepper.
2. Grab and marinate 15 minutes.
3. After curing, spread the plate flat and steam it in a steamer for 5-8 minutes.
4. After steaming, take it out, sprinkle with chopped green onion, minced red pepper and minced garlic, heat oil in the pot, and pour it on the seasoning to stir-fry the fragrance.
The live and killed eels bought now are tasteless, but sometimes they are bad and taste muddy, and I don't know what is going on.
You can also make it in the shape of Jackie Chan and marinate it for a long time. Otherwise, if you cut it like that, it will taste better without cutting it into pieces.
Tip: Don't steam for too long, or the eel skin will shrink, as I did for the first time (above), which is not only harder but also unsightly.