Red braised river eel authentic way:

Main ingredient: 1 eel.

Accessories: 1 small onion, 1 head of garlic, 45 grams of braised pork sauce, a little vegetable oil, 1 bowl of hot water.

Steps:

1, eel gutted, gill removal, cleaned.

2, seasoning to prepare a few small onions, a head of garlic, a box of barbecue sauce can be; no this sauce can be used in place of the appropriate amount of soy sauce, soy sauce, red bean curd milk sauce, salt, a little sugar and so on.

3, small onion minced, garlic cut into pieces.

4, the eel on its back on the board, stick to the bones of the blood and the belly and also rinsed.

5, with a sharp knife to cut the eel into equal lengths of fish, the center of the fish was cut open with a side of the vertebrae cut into two pieces, so that into the pot after a good turn and does not take up space.

6, the bottom of the frying pan, pour a moderate amount of oil, oil temperature 6, 7% heat, the fish section of the code in the pan, do not turn, medium-low heat heating, until the bottom of the frying slightly burnt, and then turn over.

7. Turn over and fry the other side, also without turning first, and then shake it when it is slightly charred.

8: Fry the fish on both sides until lightly charred, then sauté the garlic cloves in the oil.

9, pour a bowl of hot water to stimulate the aroma of garlic, and then squeeze the appropriate amount of braised pork sauce into the soup; the amount of sauce can be based on personal taste and the amount of ingredients to put.

10, the soup boiled, the fish pieces into the soup, medium-low heat, cover and simmer for 15 minutes, fully flavored.

11, open the lid, collect the juice, before and after the pot sprinkled with chopped scallions to add color and fragrance.