Ingredients: dried eel, about 500 grams.

Seasoning: wine10g, ginger15g, onion15g, salt 8g, chili oil 20g and monosodium glutamate 5g.

Method:

1, soak the dried eels in clear water until soft (10 minutes or so).

2. Cut the fish into pieces 8 cm long, 3 cm wide and 1 cm thick.

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

Features: moderate saltiness and fragrance.

2. Chinese cabbage mixed with dried eel

Ingredients: dried eel

Ingredients: tender heart of Chinese cabbage, coriander segment.

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

Making:

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

2. Cut the cabbage into filaments, remove the leaves of coriander, change the period of drowning, cool it in cold boiled water, and control the drying water.

3. Put the ingredients into a stainless steel container, add seasoning and mix slightly, put the main ingredients and mix well.

Note: Dried eels should be fresh, and the sediment 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 and soy sauce.

Making:

1.Cut the eggplant into long strips, fry it in the oil pan and fish it into the plate.

2. Garlic and steamed fish and soy sauce are poured on the eggplant.

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

Features: soft and delicious, full of flavor.

Note:

1. Dried eels should be soaked soft and washed, otherwise they will be salty.

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