Ingredients: eel, rice flour and lotus leaf.

Ingredients: onion, ginger, salt, cooking wine, white pepper, red oil, bean paste, chicken essence.

Step: 1. Slaughter eel, clean and slice, soak lotus leaf in water until soft, cut onion into sections, peel ginger and cut into powder;

2. Put the fish in a bowl, add red oil, bean paste, rice flour, salt, chicken essence, cooking wine, pepper and Jiang Mo, mix well and marinate;

3. Put the lotus leaf in the bottom of the steamer, add the marinated fish pieces, steam for 20 minutes until cooked, take it out and sprinkle with chopped green onion.

Note: If there is no lotus leaf, you can also use blanched Chinese cabbage leaves instead, but the steamed eel will lose the fragrance of the lotus leaf, but it has little effect on the overall effect of the dish.

Eel taro pot

Ingredients: eel, betel nut taro and red pepper.

Ingredients: onion, ginger, salt, sugar, rice wine, white pepper, soy sauce.

Step: 1. Kill the eel and cut it into small pieces, marinate it with onion, ginger and cooking wine for a few minutes, and cut the taro into sections for later use.

2. Put the taro in the oil pan and fry until the surface is golden. After picking up, fry the eel until golden brown. Pay attention to the order. Otherwise, the fried oil of eel will fry taro, which will smell fishy and not delicious.

3. Heat the oil in the pot, add the onion, ginger and red pepper to stir fry until fragrant, add the seasoning to boil, add the eel and taro, and pour them into the casserole and simmer until the soup is dry.