Steamed wild conger eel

Overview

Wild conger eels are rich in nutrients, have glutinous and delicious meat, have no small thorns in their muscles, and grow naturally in the pollution-free sea environment of Hainan Island are the icing on the cake. Eel has the functions of nourishing deficiency, nourishing blood, removing dampness, and fighting tuberculosis. It is good news for those who are chronically ill, weak, and anemic. Eel is rich in collagen, which can beautify the skin, delay aging, and is an edible cosmetic for women! Steamed sea eel retains the original flavor of the eel, and it is still very delicious and healthier without adding MSG, chicken essence and other flavor enhancers!

Tags

• hot dishes
• private kitchen
• cooking wine
• edible oil
• light soy sauce or steamed fish with soy sauce
• old ginger
• onions
• red pepper
• eel

Ingredients

Steps

1. 1 Blanch the eel in hot water of about 80 degrees Celsius for about ten seconds to remove the surface mucus and internal organs, wash and set aside

   

2. 2 Cut the eel into small pieces or into a dragon shape and marinate with a little salt, cooking wine, ginger slices, and green onions for about 15 minutes.

   

3. 3 Cut the red pepper and ginger into shreds, and cut the green onion into flowers or sections (shredded green onion is better) and set aside

   

4. 4 Steam the marinated eel in a steamer for ten to fifteen minutes (depending on the size of the eel), take it out, remove the water, and add light soy sauce, shredded ginger, shredded chili pepper, and chopped green onion (or shredded green onion). Add about 30 grams of cooking oil to the wok over high heat. When the oil temperature is very high, pour it into the plated ingredients

   

5. 5 I fried twice-cooked pork with the remaining ingredients:)