How to make eels delicious?

Fresh eels can generally be used for stewing. Braised eel tastes best. Braised eels are not too fishy. When cooking, they need to be marinated in sauce first, so that the fish will taste delicious. Cooked fish don't need to be cooked in the fire for too long. After a while, it can be directly cooked out of the pot, and the meat will be fragrant. There are many ways to cook eel, such as boiling eel and roasting eel.

Braised Congo eel

Materials:

Eel, salt, sugar, wine, soy sauce, oil, ginger, onion and garlic.

Exercise:

1. Wash the eel, cut it into pieces with salt.

2. Stir-fry the onion, ginger and garlic in a hot oil pan, and slightly fry the eel in the pan.

3. Add wine and soy sauce and cook for 5 minutes, then simmer for 20 minutes.

4, add salt, sugar color, out of the pot.

Materials:

Eel, soy sauce, soy sauce, white wine, pepper, curry powder.

Roasted eel

Exercise:

1. Wash the eel and slice it;

2. Use 1 tablespoon soy sauce, 1 tablespoon soy sauce, half a tablespoon white wine, half a tablespoon sugar, half a teaspoon pepper, half a teaspoon curry powder and half a teaspoon purple.

3. Heat the pot, coat it with a thin layer of oil, and put in the flooded meat slices;

4, medium fire for 2 minutes, turn over;

5. Repeat this process for 2~3 times, and the fish can be fried thoroughly (the whole process can also be done in the oven, baking at 200 degrees 15~20 minutes);

Boiled eel

Raw materials:

Slaughter half an eel, 200g of Shuifa Longkou vermicelli, 0 g of dried pepper/kloc-0, 5g of Dahongpao pepper (fried in a little oil and crushed to make knife-edge pepper), and a little chopped green onion.

Seasoning:

A package of clear oil chafing dish bottom material (boiled to remove residue), chicken powder, salt, balsamic vinegar and sesame oil.

Exercise:

1, eel slices;

2. Put the eel slices into the water for later use;

3. Put the vermicelli into the hot pot feed water, season with chicken powder, cook it, take it out, and put it in a soup plate filled with balsamic vinegar and sesame oil;

4. Cook the eel in a hot pot and put it on the vermicelli;

5. Sprinkle chopped green onion and pepper on the eel and drizzle with hot oil.

Steamed eel

Raw materials:

Eel, ginger, onion, steamed fish drum oil.

Exercise:

1, washing and drying the treated eel outer slippery skin;

2. Put a few slices of ginger in the plate, add 1, steam in a steamer for 20 minutes, turn off the fire and stuffy for another five minutes;

3. Pour out the water (juice) in 2, sprinkle with chopped green onion and pour in the steamed fish tube oil;

4, the oil in the pot is hot, and the minced garlic is fried in Jiang Mo (if you like spicy, you can add pepper);

5. Pour 4 into 3.

Tips:

The juice in the steamed fish must be poured out, not kept, so that the fish will be delicious.