The main way to eat is to steam soup:

1. Steamed dried fish

Ingredients: dried eel, about 500 grams.

Seasoning: wine 10g, ginger 15g, onion 15g, refined salt 8g, Chili oil 20g and monosodium glutamate 5g.

Method:

1. Soak the dried eels in clean water (about 10 minute).

2. Cut the fish into pieces with a length of 8 cm, a width of 3 cm and a thickness of 1 cm.

3. Put the main ingredients in a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.

Features: moderate salty and fragrant.

2. Dried eel mixed with cabbage

Ingredients: dried eel

Ingredients: tender heart of Chinese cabbage and coriander segments.

Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Making:

1. Wash the dried eels, soak them until soft, add chicken soup, cooking wine, onion, ginger and star anise into a container, steam them in a pot until they are cooked and soft, let them cool and tear them into filaments with the thickness of 1cm.

2. Cut the cabbage into filaments, remove the coriander leaves, change the blanching period, cool the boiling water, and control the drying water.

3. Put the ingredients into a stainless steel container, add the seasoning and stir slightly, then put it into the main material and stir evenly.

Note: Dried eels should be fresh and sediments should be removed. The steaming temperature should not be too high.

3. Steamed eggplant with eel

Ingredients: long eggplant, dried eel and garlic.

Seasoning: salad oil, Lee Kum Kee steamed fish, soy sauce.

Making:

1. Cut the eggplant into long strips, fry it in the oil pan, take it out and put it on a plate.

2. Steamed fish with garlic and soy sauce are poured on eggplant.

3. Soak the dried eel in warm water, cut into pieces, put it on the eggplant and steam it together.

Features: soft and delicious, full of flavor.

note:

1. Soak the dried eel until it is soft, or it will be salty.

2. Steamed fish and soy sauce should not be too much, otherwise it will be salty.

4. Chicken, fire and fish

Ingredients: 750g chicken, 200g ham and 200g dried eel. Jiu Shao Ke Qiao, onion 25g, ginger 25g, soy sauce 30g, salt 10g, sugar 20g, peanut oil 100g (actual dosage100g).

Features:

The chicken is delicious, the northern leg is mellow, the dried fish is fresh and fragrant, and the soup is rich. It is a good dish.

Operation:

1. Cut the chicken into 5cm square pieces.

2. Wash the dried eel with soft water, cut into pieces, soak in Shaoxing wine and onion ginger, and wash.

3. Dice the ham and put it in a bowl. Add Shao wine and steam in a cage.

4. Put the pot on fire, add peanut oil, when it is 70% hot (about 175℃), mix the chicken pieces with soy sauce, fry in the oil pan until it is slightly yellow, and take out and drain the oil.

5. Put the pot on the fire again, add the chicken pieces, add Shaoxing wine, refined salt, white sugar, soy sauce, onion and ginger, scoop in a proper amount of water to boil, simmer on low heat until the chicken pieces are six-cooked, then add the dried eel and ham and simmer on low heat for 30 minutes.