Steamed eel in black bean sauce

"This dish is a very classic Cantonese dish that can actually be steamed and served at one time, but in order to add to the freshness and flavor of the whole dish I poured out the original broth and re-blended it into the sauce, so that the fishy taste is further resolved, the sauce becomes purer, and the fresh and spicy taste is more complex to modern tastes, and is more likely to be popular than steaming it alone. Steaming with soy sauce is more likely to be popular."

Ingredients

Main ingredient

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Eel 500g

Sides

Bean curd

3g

Ginger slices

10g

Scallions

10g

Peppers

1<

Red Bell Pepper

1

Steamed Eel in Black Bean Sauce

5ml

Soy Sauce

2ml

Hawthorn Sauce

100ml

Sugar

2g

How to Make Steamed Eel with Black Bean Sauce

1.

Eel at the neck and tail end each cut to the bone, then just use chopsticks to reach through the opening and pull out the innards with a twist of the stomach.

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2.

Killed eel is slightly boiled in hot water at about 60 degrees Celsius, then picked up and rinsed with water and wiped off the boiled white substance. Starting from the head every section cut a knife, the bottom does not cut off the disk as a bowl into a round. Pour in the hawthorn juice and top with green onions, ginger and edamame.

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3.

Steam oven setting Nutritional Steam, 100 ° 25 minutes. (Eel can be steamed in 15 minutes. Steam for a little longer for crispier fish.)

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4.

Eel is placed in the steam oven, removed when steaming is complete, and the steamed broth is poured off.

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5.

Cut green and red peppers into rings and set aside

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6.

Heat oil in a wok.

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7.

Steamed fish soy sauce, soy sauce, a little boiling water, sugar to adjust the sauce poured on the eel, sprinkle pepper rings, and then drizzle hot oil on the eel can be.

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Steamed eel with soy sauce finished picture

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