roasted dried eel in honey sauce
By SharonKunze
Normally, we use fresh eels, but today we use dried moray eels. So today's ingredients are twice as many as fresh moray eel ingredients. Because dry sea eels have less water, after boiling, the fish meat can absorb some water and also remove the fishy smell. Of course, the time must be controlled well and the fish cannot be boiled until it is cooked.
- sweetening
- roast
- an hour
- simple
Steps for roasted dried eel in honey sauce
1
Add water to the soup pot, add ginger slices and dried eel segments, bring to a boil over high heat, and then turn to low heat and cook for 2 minutes.
2
Prepare wine, soy sauce, bees, lemon, ginger slices and shredded shredded rice.
3
Drain the cooked eel segments and place them in a bowl for later use.
4
Spread out and drizzle with bees.
5
Add the wine.
6
Drizzle with soy sauce.
7
Spread with shredded ginger slices.
8
Cut the lemons in half, squeeze out a proper amount of lemon juice, then slice and spread on the dried eel.
9
After marinating for half an hour, add to the baking sheet.
10
Adjust the temperature of the oven to 180 degrees for 10 minutes. When baking for the last five minutes, wrap the tin foil to reduce the loss of soup.
11
With a slight decoration, a beautiful and novel dish will appear on your table.