Secret recipe --- fresh coarse sea eel. 1 (weighing about 2000 grams), 100 grams of salt, green onions, ginger 5 grams each, 10 grams of wine.

Practice: First, the sea eel to remove eel saliva, wash, from the backbone from head to tail cut open, remove the viscera, blood tendons, wipe off the blood with a clean dry cloth. Then rub salt on the fish, so that it absorbs the salt, into the container marinated for two or three hours.

Second, the pickled eel out, with bamboo slices of eel body cross-supported, hanging cool ventilated place to dry (avoid sunlight), about 7 days, to be meat firm and hard to eat.

Three, when consumed, the first air-dried fresh replica bags cut down a piece, placed in a container, plus onions, ginger, wine, steamed in a cage, shredded plate that is. Eel replica bags can also be cut into small pieces, and cooked pork **** cooking, that is, into a delicious "replica bags replica bags online meat".

Features ---- White in color, dry and fresh, salty and flavorful.

-- Tips ---- ① must use warm salt water to sea eel body mucus wash, mucus is not washed into the dish will have a fishy flavor. ② eel cut open and gutted can not be washed with water, otherwise it will affect the flavor of the fish. ③ Salt should be used in the right amount when pickling, salt is less than the lack of fresh flavor, salt affects the fresh flavor.