Main ingredients:

Eel half onion, ginger and garlic 20 grams each

Red wine 15 grams of sake 15 grams

Wine 15 grams of soy sauce 10 grams

Lao Soy Sauce 5 grams of sugar 15 grams

White pepper 1 gram of salt 1 gram

Chicken Powder 2 grams of honey 30 grams

White Sesame Seed 10 grams

Bitter chamomile 30g carrot half purple kale 30g decorative use should be 1 portion of the decorative material

brush a bamboo stick 10 onion half

Methods:

1, eel killed and cleaned with salt and repeatedly rub the skin to the mucus to remove

2, eel will be removed from the head to the bone cut into large pieces of meat

3, onion, ginger and garlic chopped add all the seasoning honey, sesame seeds

4, the eel will be removed to the head and bone cut into large pieces of meat

3, onion, ginger and garlic chopped to add all the seasoning honey, white sesame seeds except

4, the eel marinated in the seasoning for more than 2 hours

5, the eel with a bamboo skewer through the eel to prevent the eel from curling

6, the skewered eel on the steamer for 7 minutes and then take out the 7, the marinade in the material to be strained out of the wine with cornstarch to thicken the gravy with 5 grams of sesame oil, 8, with a brush, the gravy evenly brushed in eel, both sides of the brush in a 200 oven for 8 minutes, eel underneath pads onion rings

4, the eel in a small bowl of water, the eel is not a good choice, but the eel is a good idea. Onion rings on the bottom of the eel

9, eel brush with honey, sprinkle with sesame seeds and continue to bake in a 200 oven for 10 minutes, remove from the oven and serve