Korean roasted eels
By VicentaLakin
Recipe Recommendations
- eel art. 1
- blueberry 20 grams
- white sesame appropriate amount
- rice wine 1 tablespoon
- garlic 20 grams
- Korean hot sauce 2 tablespoons
- slightly spicy
- roast
- an hour
- simple
Steps for Korean roasted eels
1
Get garlic and blueberries ready, garlic shredded, blueberries chipped out of the juice。
2
Put garlic in pieces, blueberry juice, and Korean chili in a bowl and mix it into eel sauce。
3
Eels wash clean leachate. I bought something frozen, and I didn't have to clean the bones or anything。
4
The oven is preheated to 100 degrees. The eel skins were decentralised on the grill and placed on the bottom of the grill with tin-paper-packed dishes to facilitate clean-up. Brush rice wine on the eel and put the eel in the oven for five minutes。
5
Take out the flip, brush one more layer of rice wine and put it in the oven for five minutes。
6
The oven is preheated at 200 degrees, with eel skins down, brushed with eel sauce and placed in the oven for about 10 minutes。
7
Take the eel out of the face and brush the sauce and put it in the oven for 10 minutes。
8
Turn it over, brush the sauce, spread the white sesame and bake it for five minutes。