How to make eel juice:?

Thick soy sauce---350cc

Mirin---300cc

Granulated sugar--- 250g

Boiled sake---100cc (boiled sake is to boil cooking sake and open the fire to evaporate the alcohol inside)

Eel bone---1 piece

Steps: First make cooking wine into cooking wine, then add mirin, thick soy sauce, sugar and fish bones and simmer over low heat until it becomes slightly sticky.

Ingredients: 600 grams of river eel Ingredients: white sesame seeds, egg white Seasonings: sauce, refined salt, MSG, ginger wine, peanut oil, starch

Method

1. Take two pieces of clean river eel meat, cut it with a lychee cutter, and cut it into 3 cm wide and 5 cm long pieces. Use egg white, refined salt, monosodium glutamate, ginger wine, and starch to make the paste.

2. Put the pot on the fire and heat it up. When the peanut oil is 50% hot, add the eel pieces and fry until the skin is cooked and crispy. Remove and drain the oil. Heat the bottom oil in the pot, pour in the sauce and bring to a boil. Add the eel pieces, stir fry the pot, add an appropriate amount of cooked oil, mix well and put on a plate, sprinkle with white sesame seeds.

Ingredients

Eel slices, 2 eggs, fresh cream, mirin, soy sauce, sake, ginger juice, bonito fish, roasted white sesame seeds, parsley, pepper powder

Method

1. Put the sauce ingredients in a pan and bring to a boil, then turn to low heat, add the eel slices and cook until the flavor is fragrant, then take it out and set aside. (Do not burn the sauce dry)

2. Use another oil pan (or the original pan will do), fry the beaten eggs and add fresh cream into an egg pancake. (It should be soft and tender, but not too old)

3. Prepare a bowl and fill it with hot white rice, put the eggs on it, then stack the sauce-braised eel slices, pour the sauce and sprinkle with toasted white sesame seeds, parsley, and some Sichuan peppercorns.