Steam on high fire for about 10- 15 minutes. After steaming in the steamer, immediately add the eel and heat it with high fire. Generally speaking, 1 kg of eel can be steamed for about 10- 15 minutes. In order to keep the fresh and tender taste of eel and avoid the loss of its nutrients, the time and duration of steaming fish are extremely important in cooking.

Steamed eels are as follows:

Required ingredients and seasonings: eel 1 strip, onion, ginger, cooking wine 30g, salt, cooking oil 10g, millet, which is extremely fresh and delicious.

Exercise:

1. Slaughter the eel, remove gills and internal organs, tear off the membrane in the belly, cut the eel into sections, wash it, drain the water and put it into a basin.

2. Put the onion, shredded ginger, cooking wine and salt into the pot, evenly spread the salt on the fish by hand, and marinate for about 5 hours, which takes a little longer.

3. Wash the marinated eels, drain them and cut them into pieces of equal size.

4. Put the eel pieces into the plate, and pour in10g of cooking oil and 30g of cooking wine. The eel has a strong smell, so add more cooking wine to remove the smell.

5, ginger, millet spicy shredded, onion diced for use, do not like spicy, millet spicy can not be put down.

6. Sprinkle onion, ginger and millet evenly on the eel slices in the plate.

7. Put the water in the pot. After the water is boiled, put the eel into the pot.

8. Cover the lid, steam over high heat for 12 minutes, pour in 5 grams of delicious food, turn off the fire, pick out the chives inside, sprinkle with them and stew for one minute.