When the pressure cooker beeps, turn off the heat and simmer it for 7.8 minutes. Depending on the size of the fish, I simmer it for five minutes, then turn it on and lower the heat to simmer away some of the alcohol. 9. When the time is up, open the pan and add more if the taste is not enough. If the wine smell is too strong, open the lid and simmer again. First chop the tempeh, add garlic and ginger and stir-fry the tempeh until fragrant, then mix with oyster sauce, light soy sauce, cooking wine, peanut oil, mix the tempeh evenly, set aside, eel, a food with a delicate texture, firm and delicious meat , not only has less thorns and a lighter fishy smell, but is also known as the "soft gold" of the sea, because its body is extremely rich in protein and trace elements, which can provide people with nutrients for body function activities, and relevant experiments have confirmed it.

People in Jiangsu and Zhejiang often eat river eels, and the steamed and braised methods are the most popular. Even though the river eel itself is so fat that it leaks oil, lard must be added when cooking, otherwise the flavor will not be strong enough. Sister Wang, who runs a private kitchen, has a specialty dish, which is to drain the oil from the whole eel and fry it until the skin is wrinkled. Remove the two sides of the snow peas and use a mold to press out the carrots into a flower shape. Wash the water in the pot and boil it. Blanch the snow peas and carrots immediately. Rinse in cold water, drain, and braise. 1. Cut the fish into mahjong tile-length sections. 2. Boil the water and blanch it for a minute or two. Remove the skin and remove the fishy smell. 3. Pour the oil into the pan and fry the fish segments until they turn golden brown. Heat the oil for eight layers, then add the sugar and stir the pan to reheat.

Put the cleaned eel slices into a plate, pour in more ingredients, sprinkle in an appropriate amount of salt, and a little soy sauce, pepper, shredded green onions, and ginger. Put them on the pot and bring to a boil over high heat. Finally, put in the eel and steam it over medium heat for 15 minutes. Take it out, depending on the size of the eel. Step 1: Heat the pot, pour an appropriate amount of cooking oil into the pot; cool the pot, cool the oil, put the green onions into the pot, and turn on the minimum Turn on the fire and let the oil gradually heat up; slowly simmer the green onion beads in the pot for about 20 minutes, use chopsticks to turn them slightly, and turn off the heat when you see them turning golden. Chinese people like to prepare food in different ways, the most common of which is steaming.