Ingredients: 50 grams of pickled mushrooms and 50 grams of ginger.
Seasoning: salt 5g, monosodium glutamate 1g, sugar 5g, pepper 0g, chicken powder 3g, oyster sauce 10g, sesame oil 0g, starch 50g and soy sauce 5g.
The production process is as follows
Step 1: Blanch the eel with hot water, remove gills and intestines, wash the eel mucus and cut it into 2 cm segments.
Step 2: Cut the processed eel into pieces, then marinate it with salt, add egg yolk and mix well with raw flour.
Step 3: add water to the pot, splash garlic first, then put oil into the pot, then fry the garlic until golden brown, and then pick it up.
Step 4: Add oil to the pot. When the oil temperature reaches 60%, add the marinated eel and fry it. When the eel turns golden, take it out for later use.
Step 5: Put oil in the wok, then saute ginger, mushrooms and garlic. Stir-fry the fried eel, adjust the taste with chicken powder, oyster sauce, salt and sugar, add appropriate amount of soup to taste, stew, transfer to casserole and bake for 5 minutes.
Step 6: thicken the soup with water starch, add pepper and drizzle with sesame oil.
Such a traditional seafood dish, roasted eel with garlic flavor, and finally fresh eel meat, is smooth and full of garlic flavor. White eel is a very common seafood in Dongjiang River basin. Generally speaking, the cooking methods are mainly stewing and steaming. In the practice of steaming eel with Dongjiang cuisine, only garlic is used as the material, so that the eel can highlight its original flavor and sweetness.