Braised sea eel with pork belly
By ColbyWyman
Zhongshan, at the mouth of the Pearl River, the seafood at the junction of salty and fresh water is very fat. Braised sea eel with pork belly is a classic hometown dish. The pork belly is roasted pork, and the position of the five-flower pork belly is used. Moray eels are generally made from eels produced in the sea. The fish is firm and tastes more refreshing. When you get stuffy together, the aroma of the pork belly penetrates into the fish meat, and you can taste it sweet. Hehe, it is very delicious. Today, I will introduce this dish to everyone.
Recipe Recommendations
- eel a
- roasted meat half a catty
- onion appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Braised sea eel with pork belly
1
Cut the eel into sections.
2
Cut the meat into slices.
3
Cut the ginger, onion and garlic for later use.
4
Raise the oil pan and saute the garlic until fragrant.
5
Below is like an eel.
6
Fry until golden brown on both sides.
7
Add the roast meat, shredded ginger, onions, soy sauce, salt and appropriate amount of boiling water.
8
Let's sit together for ten minutes.
9
Add some green onion strips before starting the pan and season with chicken essence.