First of all, choosing fresh eels is the key. The body surface of eels should be smooth, without scratches and depressions, and the scales should be compact and shiny. When cleaning, fish scales, internal organs and fish bones should be carefully removed to avoid affecting the taste and food safety.
Secondly, the choice of seasoning is also very important. Salty eel is salted, but how to master the salt content, pickling time and other details is also an important factor affecting the taste. Generally speaking, every 500g eel needs to be pickled with10-15g salt, and the pickling time should be 4-6 hours.
Finally, attention should be paid to the heat during baking. The oven temperature is adjusted to about 180℃, and the pickled eels are put into the baking tray, and the baking time is generally about 25-30 minutes. When the eel is cooked thoroughly and tastes tender, it can be cooked.
In a word, it is necessary to master every link carefully in making salted eel. Only when all aspects are in place can we make salted eel with delicious, healthy and delicious export feeling.