This dish is a Cantonese home-cooked dish. Steamed yellow eel with black bean sauce is a dish made with eel as the main ingredient and salt, green onions, ginger, cooking wine, and spicy black bean sauce as ingredients. Here is an introduction to this dish:

1. Cooking steps

1. Kill and wash the yellow eel.

2. Use a knife to cut the yellow eel crosswise into slices about 1.5 cm thick, put them in a basin, add cooking wine, a little salt, and shredded onions and ginger and marinate for half an hour.

3. Pick out and stack them on the plate.

4. Pour the flavored black bean sauce over the fish fillets.

5. Put it into a boiling steamer and steam for 10 minutes, take it out and sprinkle with coriander and chopped green onion. Serve.

2. Techniques

1. This dish has a better flavor when made with fresh river eels.

2. The yellow eel slices should be evenly thin and thick, otherwise the slices will be unevenly mature and tasty.

3. If you use pure tempeh, stir-fry the tempeh with oil in advance, add minced onion and ginger, cooking wine, salt, and MSG, stir-fry until the flavor is strong, and then pour it on the fish fillets. I didn't get pure tempeh, so I had to use flavored tempeh sauce, so it was extra spicy.

4. Be sure to steam the pot under water. Do not steam for too long, 8-10 minutes is appropriate.

3. Accessories

2 grams of salt, appropriate amount of green onion, appropriate amount of ginger, 10 grams of cooking wine, 50 grams of spicy tempeh.

Reference for the above content: Baidu Encyclopedia-Steamed Yellow Eel with Black Bean Sauce