The perch eel: also known as the tiger eel, its meat is delicious, pliable and elastic.
Raw materials: tiger eel about 1000 grams,
Accessories: dried radish, garlic, celery, red pepper.
Seasoning: salt, chicken powder, monosodium glutamate, sesame oil, sugar, cornstarch,
fish sauce and fried garlic oil.
Practice: 1, eel slaughtered and chopped into pieces spare.
2, dried diced radish and garlic fried in oil, fish up,
add seasoning mix into the steam ingredients.
3, mix the chopped eel and steam ingredients, marinate for 10 minutes.
4. Boil water. Steam on the cage on high heat for 15 minutes.
"Steaming time according to the size of the ingredients"