Materials:

Eel, salt, sugar, wine, soy sauce, oil, ginger, onion and garlic.

Exercise:

1. Wash the eel, cut it into pieces with salt.

2. Stir-fry the onion, ginger and garlic in a hot oil pan, and slightly fry the eel in the pan.

3. Add wine and soy sauce and cook for 5 minutes, then simmer for 20 minutes.

4, add salt, sugar color, out of the pot.

Materials:

Eel, soy sauce, soy sauce, white wine, pepper, curry powder.

Roasted eel

Exercise:

1. Wash the eel and slice it;

2. Use 1 tablespoon soy sauce, 1 tablespoon soy sauce, half a tablespoon white wine, half a tablespoon sugar, half a teaspoon pepper, half a teaspoon curry powder and half a teaspoon purple.

3. Heat the pot, coat it with a thin layer of oil, and put in the flooded meat slices;

4, medium fire for 2 minutes, turn over;

5. Repeat this process for 2~3 times, and the fish can be fried thoroughly (the whole process can also be done in the oven, baking at 200 degrees 15~20 minutes);

Boiled eel

Raw materials:

Slaughter half an eel, 200g of Shuifa Longkou vermicelli, 0 g of dried pepper/kloc-0, 5g of Dahongpao pepper (fried in a little oil and crushed to make knife-edge pepper), and a little chopped green onion.

Seasoning:

A package of clear oil chafing dish bottom material (boiled to remove residue), chicken powder, salt, balsamic vinegar and sesame oil.

Exercise:

1, eel slices;

2. Put the eel slices into the water for later use;

3. Put the vermicelli into the hot pot feed water, season with chicken powder, cook it, take it out, and put it in a soup plate filled with balsamic vinegar and sesame oil;

4. Cook the eel in a hot pot and put it on the vermicelli;

5. Sprinkle chopped green onion and pepper on the eel and drizzle with hot oil.