Prepare the raw materials as follows

Main and side ingredients: one white eel (about 2,000 grams), 250 grams of one-horned garlic, 1 egg

Materials: 50 grams of soaked mushrooms, 50 grams of ginger

Seasoning: 5 grams of salt, 1 gram of monosodium glutamate (MSG), 5 grams of sugar, 0.2 grams of pepper, 3 grams of chicken powder, 10 grams of oyster sauce, 0.5 grams of sesame oil 50g of starch, 5g of dark soy sauce

The production process is as follows

Step 1: Blanch the white eel with hot water, remove the gills, intestines, wash the white eel mucus, cut it into about 2cm segments

Step 2: Cut the processed white eel into checkerboard shapes, and then marinate them in salt to taste, and add the egg yolks, and the cornstarch and mix them well.

Step 3: Add water to a pot, then fry the garlic in water, then add oil to the pot, then fry the garlic until golden brown

Step 4: Add oil to the pot, when the oil temperature is 60%, add the marinated eel and deep fry, and then remove the eel when it is golden brown.

Step 5: Put oil in the frying pan, then ginger, mushrooms, garlic burst incense. Put in the fried white eel stir fry, with chicken powder, oyster sauce, salt, sugar seasoning, and then add the appropriate amount of soup seasoning simmering well, a little simmering transferred to the casserole, baked for 5 minutes, can be.

Step 6: Thicken the soup, thicken with water starch, add pepper and drizzle sesame oil.

Such a eel meat is fresh and fragrant, smooth meat, garlic flavor of the traditional river famous dish garlic baked white eel is completed. White eel is a very common river food in the Dongjiang River Basin, and generally speaking, the cooking method is based on stewing and steaming. The practice of steaming white eel in Dongjiang cuisine only uses garlic as the head of the material, so that the white eel can highlight the original sweetness of the original flavor.