a, dried eel meat

1. dried eel in advance with cool water soak 1 ~ 2 hours, wash, cut section standby;

2. pork cut into pieces, into a pot of cool water, blanch ten minutes, remove the blood foam, fish out and drain off the water;

3. frying pan with a little bit of vegetable oil, under the Pork and ginger, stir-fry over low heat until slightly browned, cook white wine;

4. To white wine flavor out, adjust the soy sauce and soy sauce, rock sugar evenly colored;

5. Add enough boiling water to not have more than half a finger of the height of the meat, and then into the eel cut into the dried eel, scallions into the knot, medium heat and cover the braised for about an hour;

6. Remove the scallion knot do not, collect the dry broth

7.

Two, steamed dried eel

1. dried eel first soaked in warm water for 15 minutes;

2. dried eel cut into pieces, plate;

3. add green onions, ginger and garlic, steamed on the pot.

Three, dried eel with honey

1. dried eel soaked in water for 30 minutes to remove some salty, in the rinsing;

2. cut into large pieces, with ginger, green onion, cooking wine, sugar, pepper, soy sauce, and other seasonings marinated for 60 minutes into the taste;

3. eel out of the dried eel, the honey, olive oil mixed into the Mix honey and olive oil into the marinade and mix well to form a baking sauce;

4. Place tin foil on a baking sheet, brush with olive oil, add the eel pieces and brush with the honey baking sauce;

5. Preheat the oven for 10 minutes at 220 degrees Celsius, place the baking sheet in the oven, place the top and bottom heat at 200 degrees Celsius and bake for 5 minutes;

6. Remove the baking sheet from the oven, turn the eel pieces over, brush with the honey baking sauce, and then place in the oven and bake for 5 more minutes.

7. Remove again, brush with honey basting sauce; repeat 3 times to brush with honey and bake for about 18 minutes a ****.

Four, celery fried dried eel

1. dried eel soaked in cold water for about 10 minutes;

2. softened dried eel julienne, bok choy to remove the leaves and take the root is also cut into segments;

3. hot pan, a small amount of oil, under the ginger; then pour in the eel julienne fried to the surface of the yellowish, with the aroma of the fragrance wafted out;

4. Add a little cooking wine to go fishy, pour in the celery and stir-fry, add a little sugar;

5. Add the right amount of salt to taste; stir-fry until the celery breaks off, add a little steamed fish soy sauce, start the pot and plate.