Ingredients

One eel (about a pound)

A small spoonful of salt

Three thin slices of ginger

A little more than half a head of garlic

Four sour plums (salty plum juice)

About half a bowl of sour plum juice (salty plum juice)

Chaoshan-sour How to make steamed black eel with plums

Prepare the materials. I asked the boss to help me wash off the mucus on the surface of the eel with a spray gun, and then cut it into pieces without cutting. Chaoshan - How to make steamed black eel with sour plums 1

Chop the garlic and ginger into pieces. Step 2 of Chaoshan - Steamed Black Eel with Sour Plums.

Chop the garlic and ginger slices, squeeze out the core of the sour plums. Chaoshan - The steps of steamed black eel with sour plums. 3

Add some salt, not too much. The sour plum itself is pickled with salt and has a salty taste. Stir evenly. Step 4 of Chaoshan-Sour Plum Steamed Black Eel

Spread the sauce evenly on the fish Chaoshan - Steamed Black Eel with Sour Plums Step 5

Break the fish segments apart, spread the ingredients evenly, and then let it sit for 15 minutes to allow the fish body to absorb the flavor Chaoshan - Step 6 of Steamed Black Eel with Sour Plums

After the water boils, steam for 10 minutes. Step 7 of Chaoshan - Steamed Black Eel with Sour Plums

Completed! Chaoshan - Recipe for Steamed Black Eel with Sour Plums Step 8

For the plums here, I use the plums that are available in every household in Chaoshan. The plums are pickled at home and are pickled from the plums here. The taste is salty and sour, so you can skip the salt in this dish. If not, you can use vinegar and add some salt to get a rough taste.