2, eel porridge: eel wash, boil water blanch immediately fished up, into the cold water outside the layer of slippery liquid wash, cut small filaments, ginger chopped, eel with cooking wine, salt, pepper, salt marinade for a while, rice wash and add enough water to press to the porridge button, 1.5 hours later to see the rice flower did not open the flower of rice to add eel and stir it, continue to cook to the rice cooker automatically jumped to the yellow light to complete.
3, braised eel; eel kill wash, green and red pepper wash, ginger peeled wash, onion wash, garlic peeled wash, millet pepper wash, pot of hot water, eel put in the boil, eel pour out of the cool water to wash the coat, cut into segments, cut into pieces of green and red pepper, green onion knots, ginger slices, millet pepper, chopped, hot oil in the pot, into the ginger and millet pepper sauteed aroma, and then poured into the eel stir fry, add wine and balsamic vinegar stir fry. Wine and vinegar stir fry, add garlic and onion stir fry, add rock sugar, salt, soy sauce, water boil on high heat, after the water rolled continue to burn on high heat, burned to the soup is not much when adding green and red peppers, stir fry after the beginning of the collection of soup, soup collection is good, you can put out of the pot.
4, eel soup: black fungus bubble open, eel cleaned and drained, minced lean meat with salt, chopped scallions, eel, ginger, black fungus cut fine silk, pan pour oil 5 minutes hot ginger burst incense, into the minced lean meat stir-fried to brown, pour into the black fungus, eel stir-fried together for 2 ~ 3 minutes, add some salt, bowl of good seasoning powder, poured into the pot to boil, put soy sauce to enhance the color, salt, chicken, out of the pot plate sprinkle scallions, pepper, Drizzle with sesame oil can be.
5, eel noodles: eel cleaning, with a clean container of cold water (not too much), put some salt, the eel neck cut a blood mouth into the bucket, (this step is to take blood, very important) half an hour after the scissors will be eel cut open, remove the viscera, take a knife flat beat eel pat flat, and then chopped, celery, perilla, finger day pepper, ginger, all chopped up and standby, the first chopped meat into the dietary hot pan fried dry water, then add oil to stir fry, must be noisy to the meal meat jump up, put the finger and ginger, add white wine continue to stir fry, add a pot of cold water, add salt and cooking wine, cover the pot with a lid on high heat to boil, boil, add the blood water, boil again after the noodles, noodles are almost cooked into the celery and perilla, noodles can be broken with chopsticks immediately turn off the fire and add chicken seasoning can be.
6, steamed eel: eel, kill the intestine clean, cut into segments, into a bowl, add salt, pepper, add a little more wine marinade for half an hour, eel segments in the addition of green onions, ginger, garlic cloves, chopped red peppers, green peppers, put into the pot of boiling, steaming ten minutes on high heat, pick out the ginger, green onions, and excess garlic cloves, in order to set the plate good-looking, pouring into the right amount of soy sauce, sprinkle into the small onions, burned hot oil evenly poured over the fish. The hot oil evenly poured on the fish, a fragrant steamed eel is ready.