Materials: 400 grams of eel, 50 grams of salted pork belly, 40 grams of garlic (peeled), 10 grams of green onion, a little bit of Huadiao wine and lemon leaves, salt, pepper, soy sauce, oyster sauce, vegetable oil, each in moderation

Practice: the eel slaughtered, mixed with salt, rinsed with water, remove the mucus, cut the section of the draining water standby; salted pork chopped and standby; lemon leaves cut young shredded standby; open the pot of oil, under the salted meat and stir-fried until fragrant, under a little bit of lemon leaves, stir-fried over high heat. leaves cut young silk spare; open the pot of oil, under the salted meat and garlic stir-fry until the aroma overflow, under the eel section stir-fry on high heat, save the Huadiao wine, under a little water and oyster sauce, soy sauce, salt, pepper to taste, add lemon leaves, thickening, on the plate sprinkled with green onions will be completed.

Taishan Eel Rice Ingredients:

2.5 eels (after removing the head and guts), Thai rice + Northeastern rice = 2 taels (1:2), 1 tael of grated ginger, jujubes (3 very small jujubes), tangerine peel (2 grams of it), green onion, cilantro, cooking wine, soya sauce, sesame oil, peanut oil, salt, monosodium glutamate (MSG), and a small casserole dish

Methods:

To make this meal.

Eel washed (mucus must be washed, otherwise it will be fishy) and rice steamed together. The eel will be cooked first, so you need to take it out first

De-bone the eel and cut it into shreds

After the rice is cooked.　Start a frying pan, the eel with ginger, add wine, into the peel, jujube, rice, soy sauce, cilantro, scallions, salt and monosodium glutamate stir fry

casserole on the sesame oil, the fried rice into it. With a small fire to boil out the sound of ZiZi, rice around the slightly charred incense can be.　Finally, sprinkle some chopped green onions for decoration

Shuang Xian burned eel Ingredients:

500 grams of eel, 50 grams of garlic, 1 medicine bag (filled with lemongrass, xianlingteng 10 grams), green onion, ginger 10 grams of wine, soy sauce 15 grams of salt, 3 grams of chicken, pepper 0.5 grams of wet starch 10 grams of soup 500 grams, 800 grams of vegetable oil.

Practice: 1, eel slaughtered clean, in the back of the spine every 0.3 centimeters across the graver a knife, deep to the fish bone, but do not cut off the fish bone, and then cut into sections.

2, eel segment into the burning to 70% of the oil deep-fried until slightly hard. The pot to stay 20 grams of oil heating, into the garlic, scallions, ginger sautéed, add the soup, into the medicine packet boiling, fried to about 30 minutes, fishing out the onion, ginger, medicine packet not used.

3, add wine, soy sauce, refined salt, chicken essence, down into the eel section boil, burn until cooked, soup will be exhausted, add monosodium glutamate, pepper, thickening with wet starch, dripping into the vegetable oil 10 grams, out of the pan into the plate.

Burned eel

Main ingredient: 500 grams of eel,

Seasoning: 25 grams of peanut oil, soy sauce 5 grams of garlic 10 grams of white skin, ginger 5 grams of monosodium glutamate (MSG) 2 grams of pepper 2 grams of salt 3 grams of pea starch 5 grams of sesame oil 10 grams of

Practice: 1. eel washed, sliced into thin slices;

2. ginger garlic sliced into pieces;

3. Make a gravy with refined salt, monosodium glutamate, pepper and wet starch.

4. pot on the fire, put peanut oil, burned to seventy percent hot, under the eel stir fry, then under the ginger, garlic, soy sauce stir fry, pour the gravy, dripping sesame oil can be.

Stone pot eel Ingredients:

500g eel, 2 peppers, 300g mushrooms, tea tree mushrooms, soy sauce, salt, cooking wine, oil, sugar, sesame oil, Macao sauce, ginger, green onion, garlic

Practice: 1. eel can be first please hawkers dealt with, and then come back to the salt rubbed a little bit of hot water, hot water, quickly mopped up the fish soak a little cold water can be.

2. green onion cut into sections, green pepper deseeded cleaned and cut, mushrooms cleaned hot water searing boil for a few moments to pick up and spare, garlic chopped, ginger chopped.

3. stone pot on the gas stove on a small fire slowly heated, peppers and mushrooms first pot with a little wine and salt stir fry for a few moments to pick up and set aside.

4. garlic, ginger sauté, eel and a little wine in the pot stir fry for a few moments, pour in peppers and mushrooms, dig 1 tablespoon of potting sauce, soy sauce and the right amount of water to stir fry evenly and change to medium-low heat and simmer for a few moments until the taste.

5. Pour in green onion, sesame oil and stir-fry for a few moments until even.

6. Pour the ingredients into a boiling hot stone pot, remove from heat and stir well.

Eel and shrimp congee Ingredients:

Peanuts and, cilantro, ginger, green onions, eel, salad oil, shrimp, shrimp, fresh shrimp, fish sauce, dried radish, white pepper

Methods: 1. freshly boned eel, green onions, ginger, and cilantro is essential to the auxiliary ingredients can be put some peanuts and dried radish, and the outside of the congee store to eat similar to the

2.

2. First, soak the rice for half a day, then add water to cook into porridge, during which time you should pay attention to stirring and adding water to prevent the porridge from sticking to the pot.

3. Then into the eel, ginger, fish sauce, salt, chicken essence (preferably put dry shellfish) a little salad oil and white pepper (to fishy fresh taste), and then keep stirring.

4. Finally put the shrimp to see the porridge cooking almost can put green onions and cilantro off the fire.

Chives fried eel

Main ingredients: eel 2 tails (about 400 grams), leeks 150 grams, garlic, ginger, salt

Practice: 1. eel cleaned and sliced, leeks cleaned and cut into segments, garlic cloves peeled and cut into pieces, ginger washed and sliced.

2. Use hot oil to explode garlic, ginger, put the eel and stir fry a few times, pour in leeks and then stir fry, then add seasoning can be.

Pot Eel with Mulberry and Reed Root Ingredients:

Mulberry and Reed Root 50g, Reed Root 15g, Mussel 50g, Eel 500g, Pork 250g, Ginger 2 slices, Salt 1 teaspoon (5g)

Methods:

Buy eel and ask the shopkeeper to butcher it for you, clean it and then cut it into 5cm long pieces.

Wash rehmanniae, sambucus and tamarind in cold water separately and set aside. Wash the pork and cut it into 3cm square pieces.

Boil the water in the cooking pot over high heat, add the eel and pork pieces and boil for a few moments, then remove the film formed by the mucus on the surface of the eel as well as the blood on the pork.

The soup pot is filled with water, boiled over high heat, put in the eel, pork, rutabaga, mulberry and tamarind, cover and continue to heat with high heat for 10 minutes, and then adjusted to a small fire pot to cook 1.5 hours, before serving salt can be adjusted.

Braised eel section Ingredients:

Eel, PI county bean paste, refined salt, soy sauce, green onion, garlic, ginger, monosodium glutamate, starch 15 grams, fresh soup, vegetable oil, cooking wine, sugar a little

Practice: 1. eel clean, cut into sections. One head of garlic peeled, washed, put into a pot of cold water to cook (or steamed) to be used. The bean curd is finely chopped.

2. frying pan on a high flame, put the oil to seventy percent heat, put the eel fried to the raw, add bean curd, ginger, scallion fried incense