Ingredients: eel 500g, oil moderate, grilled fish marinade moderate.

Methods:

1, prepare materials.

2, grilled fish marinade.

3, eel meat washed, cut into segments; grilled fish marinade according to the instructions to take a certain amount, with water and well.

4, eel into the marinade marinated in flavor.

5: Place the eel on a baking sheet and brush the surface of the fish with oil.

6, oven 180 ° baked 20 minutes.

7. Plate.

Ingredients: 400g of fried braised eel, 1/2 cabbage, 4 mushrooms, 20g of shrimp, 10 minced garlic, 1 slice of ginger, a little cilantro, 700cc of Chaiyuyu broth, a good amount of cornstarch, 1 tbsp of sugar, 1tbsp of soy sauce, 2 tbsp dark vinegar, 1 tsp salt, pepper to taste.

Methods:

1. Soften and shred the shiitake mushrooms. The cabbage is peeled into chunks by hand and set aside.

2, hot frying pan in order to burst incense ginger, garlic, mushrooms, shrimp, stir fry until the flavor out.

3, add the cabbage and stir fry, add the firewood fish soup (or water), water boiling and simmer for about 10 minutes. Put the braised eel in, add seasoning, and thicken with tai paiwanese powder and water. Sprinkle some parsley and pepper on the rising pot.

Ingredients: eel 300g, oil moderate, salt 8g, chopped chili 5g, cumin granules 5g, white sesame seeds moderate, starch moderate, cooking wine moderate.

Methods:

1, eel remove the big bones, cut a small section, with 5g salt and cooking wine marinated in 15min, control dry.

2, eel surface dipped in dry starch.

3, chopped chili, cumin, salt, white sesame seeds mixed well.

4, eel into the pot fried.

5, fry until the surface is golden.

6, leave the bottom oil in the pot, fry the fried eel, sprinkle the seasonings in 3, stir fry evenly.

Ingredients: 1 eel, 1 sliced ginger, 7 cloves of garlic, 1 teaspoon of salt, 1/2 teaspoon of rice wine, 1600cc of water.

Methods:

1. Wash, clean and cut the eel into pieces.

2, all the ingredients and rice wine, water, together in the inner pot.

3. Put a bowl of water in the outer pot of the electric pot and heat the inner pot to steam until the switch jumps up.

4. Take out the inner pot and add salt to taste.

Ingredients: eel 400g, oil, salt, soy sauce, sugar, pepper, honey, ginger, cooking wine, garlic, mango, eggplant juice, eggplant skin.

Methods:

1, eel boneless meat (is the boss of the fish stalls to help start the meat) washed.

2, add soy sauce, salt, oil, sprinkles, ginger, garlic and sugar marinated for at least 30 minutes, the longer the more flavorful.

3, put the flavored eel marinated in the refrigerator overnight.

4, cut a few small pieces, baking tray lined with tin foil, sweep a layer of oil. Place the eel on the tinfoil and bake in the oven at 175 degrees for 10 minutes.

5, because the water is too much, the eel transferred to the grill net baking.

6. Sweep the honey three times during the baking process.

7, add a small amount of water to the pot, pour in the eggplant juice, sugar boiled and finally add mango grains to make a drizzle.

8, pour the juice on the baked eel, make a small flower arrangement with reed skin, into a dish of delicious Japanese grilled eel.

Ingredients: eel, green onion, ginger, garlic, millet pepper, cooking wine, soy sauce, sugar, salt.

Methods:

1, eel head and tail finning to remove viscera wash.

2, boil the pot with water to boil, put the eel blanched for about 30 seconds and fish out, wash off the mucus, chopped.

3, start a frying pan, put onion, ginger, garlic, millet pepper burst incense, turn the heat into the eel pieces stir fry.

4, put cooking wine, soy sauce, add boiling water did not exceed the fish, turn to medium-low heat and simmer for about 20 minutes.

5, adjust the appropriate amount of salt, sugar, turn the fire to collect thick soup, sprinkle with chopped green onions can be.