The main method of eating is steaming and cooking soup:

1. Steamed dried fish

Main ingredient: dried eel, about 500 grams.

Seasoning: 10 grams of wine, 15 grams of ginger, 15 grams of green onions, 8 grams of refined salt, 20 grams of chili oil, 5 grams of MSG.

Preparation method:

1. Soak the dried eel in water until soft (about 10 minutes).

2. Cut the fish into pieces 8 cm long, 3 cm wide and 1 cm thick.

3. Put the main ingredients into a steaming bowl, add chopped green onion, minced ginger, refined salt, monosodium glutamate, and chili oil, mix well, and steam until cooked.

Features: Moderately salty and fragrant.

2. Cabbage mixed with dried eel

Main ingredient: dried eel

Ingredients: cabbage tender heart, coriander segments.

Seasoning: MSG, salt, sugar, vinegar, sesame oil, oyster sauce, minced garlic.

Preparation:

1. Wash the eels, soak them until soft, put them into a container and add chicken stock, cooking wine, green onions, ginger and star anise, steam them in a pot until they are cooked and soft, and put them in a pot. After cooling, tear into 1 cm thick strips.

2. Cut the cabbage into thin strips, remove the leaves from the coriander, blanch it into sections, put it into cold boiling water and let it cool until the water is dry.

3. Put the ingredients into a stainless steel container, add seasonings and mix briefly, add the main ingredients and mix well.

Note: The dried eel should be fresh, clean of sediment, and the steaming temperature should not be too high.

3. Dried eel and steamed eggplant

Ingredients: eggplant, dried eel, minced garlic

Seasoning: salad oil, Lee Kum Kee steamed fish soy sauce

Production:

1. Cut the eggplants into long strips, fry them in oil and put them on a plate.

2． Pour minced garlic and steamed fish with soy sauce on top of the eggplant.

3. Soak the dried eel in warm water until soft, cut into pieces, place on top of the eggplant, steam together and serve.

Features: soft, fragrant and delicious, full of umami

Notes:

1. Dried eel must be soaked and washed, otherwise it will be salty.

2. Steamed fish should not have too much soy sauce, otherwise it will be salty.

4. Chicken, turkey and fish fish

Ingredients: 750 grams of chicken, 200 grams of ham, and 200 grams of dried eel. Shaoxing wine chocolate, 25 grams of green onions, 25 grams of ginger, 30 grams of soy sauce, 10 grams of salt, 20 grams of sugar, 1000 grams of peanut oil (actual consumption: 100 grams).

Features:

The chicken is plump and fresh, the northern leg is mellow and fragrant, the dried fish is fragrant and fresh, and the soup is rich. It can be called a delicacy that combines delicious flavors.

Operation:

1. Cut the chicken into five centimeter square pieces.

2. Soak the dried eel in water to soften it, cut it into pieces, add Shaoxing wine, onion and ginger to soak it and wash it.

3. Cut the ham into long cubes and put it into a bowl, add Shaoxing wine and steam until cooked.

4. Put the pot on the fire, add peanut oil, and when it is 70% hot (about 175°C), mix the chicken pieces with soy sauce, fry them in the oil pan until they are slightly yellow, remove and drain. .

5. Put the pot back on the fire, put in the chicken pieces, add Shaoxing wine, refined salt, sugar, soy sauce, onion and ginger, scoop in an appropriate amount of water and bring to a boil, then reduce the heat and simmer until the chicken pieces are six times cooked. Add dried eel and ham and simmer over low heat for 30 minutes