Steamed eel with garlic and black pepper
Typhoon No. 8 was caught today. Although I didn't have to go to work, there were not many fish to choose from in the market, so I had to share a big eel with the neighbors. It's very fresh. I'll use steaming today.
Recipe Recommendations
- garlic cloves of 5
- red pepper 1 vial
- onion a little
- salt a little
- slightly spicy
- steamed
- ten minutes
- simple
Steps for Steamed eel with garlic and black pepper
1
Main materials.
2
Rinse the tempeh, chop the garlic cloves, and shred the red peppers.
3
Use a tool to crush the black bean. (You can also use a porcelain spoon back.)
4
Mix the crushed fermented bean sauce with shredded garlic and pepper. Get ready.
5
Lay on the eel surface cut into small pieces (2.5 cm).
6
Bring water to the boil and steam for 6 minutes over high heat.
7
Turn off the heat, open the lid, disperse the small onions, add a small amount of salt to the soup, and serve.Steamed eel with garlic and black pepper Make Tips
1. Steam over high heat, and the time should be estimated based on the thickness of the fish. 2. It is best to steam the salt before adding it to keep the fish tender, smooth and delicious.