problem description:

it's dried eel, and I don't know how to eat it, and the fish is very salty. Is there any way to make the eel less salty?

Analysis:

Steamed eel with powder

Ingredients: eel, rice flour and lotus leaf

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

Steps: 1. Slaughter, clean and slice the eel, soak the lotus leaf in water until soft, cut the onion, peel and cut the ginger 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 into the bottom of the steamer, put the marinated fish pieces, steam for 2 minutes until cooked, take it out and sprinkle with chopped green onion.

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

eel taro pot

Ingredients: eel, areca taro and red pepper

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

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

2. fry the taro in the oil pan until the surface is golden, then fry the eel until golden, and pay attention to the order, otherwise the fried taro will smell fishy and not delicious.

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