Vacuated wild sea eels
By VicentaLakin
The natural growth of the wild sea eel environment, which is rich in nutrients, silhouettes, stabbing without muscles, and pollution-free sea areas on the island of Hainan, is even more significant. Eels have the effect of retrieving blood, dampness, resistance, etc., and the evangelization of chronically ill, weak and anaemic people. Eels with glued proteins can make beauty, slow ageing, and women's food and makeup! Steamed sea eels preserve their original juice, and freshen ups like chickens with no taste
Recipe Recommendations
- eel 750 grams
- cooking wine 30 grams
- red pepper 1
- edible oil 30 grams
- laojiang 20 grams
- onion 10 grams
- Light soy sauce or steamed fish soy sauce 30 grams
Steps for Vacuated wild sea eels
1
Put the eel in hot water about 80 degrees Celsius for about 10 seconds, remove the viscous fluids from the surface and wash the internal organs
2
The eel is cut into small pieces or a plate of dragons and made for about 15 minutes of salt, wine, ginger chips, onions。
3
Red peppers, old ginger cheesy, cut flowers or bits
4
The eel is evaporated on a pickled eel for 10 to 15 minutes (according to the size of the eel), and when the water is taken out, it is released into raw smoke, ginger, peppers, onions (or onions). I'll add about 30 grams of cooking oil to the fire, so I can get it on the plate when it's hot
5
The rest of the ingredients made a boilerVacuated wild sea eels Make Tips
One, the eel eats while it's hot. Two, peppers cut a part of the meat with a blade and then slice it, and a little bit of it in cold water will naturally make it more beautiful. As for the food, I can be searched for in one piece