Grilled eel with pickled umeboshi

Overview

Grilled eel with pickled vegetables Ingredients: 180G pickled pickled vegetables 1 eel (about one pound) 10G minced garlic 12G minced millet pepper 3 chopped green onions Seasoning: 50g salad oil Appropriate amount of cooking wine Right amount of light soy sauce Right amount of dark soy sauce One tablespoon of sugar 8G Method: 1 Cut the pickled pickled vegetables into small sections, soak for more than 2 hours in advance, clean and set aside before use. 2. Remove the internal organs of the eel, clean it, and cut it into small pieces for later use. Discard the head and tail. 3. Cut ginger and garlic into mince, mince spicy millet, and chop green onion and set aside. 4 Heat oil in a pan, add minced ginger and garlic and sauté until fragrant. 5 Add the eel and fry slightly. 6 Pour in appropriate amount of cooking wine to remove the fishy smell. 7Put the dried plums on top and stir-fry. 8 Add appropriate amount of light soy sauce to taste. 9. Add an appropriate amount of dark soy sauce. 10Add appropriate amount of sugar to taste. 11Add oyster sauce to taste. 12. Add some water, cover and simmer. Bring to a boil over high heat and then simmer over medium to low heat. 13 Add millet pepper halfway and continue to simmer for a while. 14 When the soup is almost reduced, turn off the heat and serve, and garnish with chopped green onion.

Tags

• hot dishes
• home cooking
• banquet dishes
• lunch
• dinner
• cooking wine
• ginger powder
• light soy sauce
• millet spicy
• old soy sauce
• oyster sauce
• salad oil
• umeboshi
• white sugar
• chopped green onion
• eel
• minced garlic

Ingredients

Steps

1. 1 Cut the prunes into small pieces, soak them for more than 2 hours in advance, and wash them before use.

   

2. 2 Remove the guts of the eel, clean it, cut it into small pieces and set aside, leaving the head and tail off.

   

3. 3 Chop the ginger and garlic into mince, mince the millet and chop the green onions. Set aside.

   

4. 4 Heat oil in a pan, add minced ginger and garlic and sauté until fragrant.

   

5. 5 Add the eel and fry slightly.

   

6. 6 Pour in appropriate amount of cooking wine to remove the fishy smell.

   

7. 7 Spread the pickled vegetables and stir-fry.

   

8. 8 Add appropriate amount of light soy sauce for seasoning.

   

9. 9 Add an appropriate amount of dark soy sauce.

   

10. 10 Add appropriate amount of sugar to taste.

    

11. 11 Add oyster sauce to taste.

    

12. 12 Add some water, cover and simmer. Bring to a boil over high heat, then reduce to medium to low heat.

    

13. 13 Add spicy millet halfway through and continue to simmer for a while.

    

14. 14 When the soup is almost reduced, turn off the heat, pour it out, and garnish with chopped green onion.