Prepare the ingredients as follows: 300 grams of eel, ginger 1/2 piece, 1/2 carrot, 2 red onions, 1 tablespoon of oyster sauce, 1 cilantro, 3 grams of black pepper, 1 strip of garlic cloves, 1 tablespoon of seafood sauce, 2 red chili peppers, the right amount of sugar, onion 1/2, the right amount of water
Specifically, the following: pot pour the right amount of water and boil it, the Clean up the eel into the blanch for three minutes to pick up clean, eel cut into small sections, ginger, red onion, cilantro, garlic cloves, red pepper, onions, carrots cut into the shape of their liking, oyster sauce, black pepper, sugar, seafood sauce and water into a sauce, hot pan first half of the sauce poured into the ginger, garlic cloves, red pepper, onions, carrots poured into the stir-fry for two minutes after stir-frying into a casserole dish, the red onion, the head on top of the rest of the eel, the red onion, the head of the eel, the head of the eel, the head of the eel and the carrots, the head of the eel, the head of the eel, the head of the eel and the carrots. Onion on top, the rest of the sauce poured into the pot, eel poured into the stir-fry, fried eel poured into the casserole cover, medium heat cook twenty-five minutes off the fire, sprinkle parsley can be!
NO.2 Nutritional eel porridge
Prepare the following ingredients: 80 grams of barley, Job's tears 60 grams of eel 100 grams of rice 40 grams of Poria, Poria 30 grams of ginger 5 grams
Specifically, do the following: will be eel slaughtered, gutted and washed, cut into pieces, start the frying pan, eel frying shoveling, barley, Poria, Coix Seed, rice, ginger, washed, all of them! Ingredients together into the tile pot, add the right amount of water, martial arts fire after boiling, the fire cook to the degree of barley cooked rotten, seasoning that is to become.
NO.3 Garlic Eel Casserole
Prepare ingredients as follows: 2 eels, carrots 1 small section, okra 3, a little bit of oil, oyster sauce 1 tablespoon, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, a little bit of salt, 1 teaspoon of white pepper, 1 tablespoon of seafood sauce, 2 tablespoons of white wine, 1 green onion, a small section of ginger, 2 garlic
Specifically, as follows: the eel is clean, put eel into a bowl and add a little bit of water. The eel into the bowl add wine, salt, seafood sauce, oyster sauce, soy sauce, white pepper and mix well marinated for half an hour, side dishes ready, garlic and ginger with more, add a little oil in the casserole, add garlic cloves, scallions, ginger sautéed, put the carrot slices and okra, and then lay on the eel marinade, covered with the lid of the pot, simmering on medium-low heat for 15-20 minutes, in the remaining 5 minutes to the lid of the pot to drizzle the high degree of white wine, this time the lid will fire, do not be afraid, a moment to extinguish, time to turn off the fire, and then simmer for 5 minutes, open the lid sprinkled with chopped green onions can be!
NO.4 Eel Casserole Rice
Prepare the ingredients as follows: 500 grams of eel, 2 cups of rice, 2 tablespoons of salad oil, 1 teaspoon of salt, 10 slices of ginger, 10 slices of garlic, 2 tablespoons of cooking wine, 4 tablespoons of soy sauce, 2 cilantro, 2 green onions
Specifically, the following: eel, eel blood, eel meat, eel blood cut into long sections of the standby, cut up eel, the eel, the pot of oil. Add ginger and garlic slices, add eel meat, stir-fry until the water is dry, add 1 tsp cooking wine, 1/2 tsp salt and 1 tbsp light soy sauce and continue to stir-fry until the juice is reduced. Remove ginger and garlic slices and set aside. Wash rice (2 cups), add 1/2 tsp salt, 1 tbsp light soy sauce and marinate for 30 minutes. Put rice into a casserole dish, pour in water, about 2cm high (the rice grains should not be too soft and mushy, they should be clear and distinctive), cover, bring to a boil over medium heat, then lower the heat to low and simmer slowly, using chopsticks to turn over the bottom halfway through cooking, until the surface of the water dries out, then add in the sautéed eel meat and blood and continue to simmer, covered, over low heat. About 15 minutes, take 2 tbsp light soy sauce 1/4 tsp white pepper 2 tbsp sriracha oil in a wok and heat it up, pour it on top of the rice, add chopped cilantro and green onion and mix it well!