Rich flowering eel(fu gui kai hua man )

Rich flowering eel

Introduction:

"This eel didn't want to do this originally. It wanted to have a beautiful concave shape. It couldn't do this or that. After struggling for a long time, it turned out to be concave like this. Make do with it, make do with it."

Production steps:

Step 1: main ingredients: a chubby fresh eel

Step 2: clean and remove internal organs

Step 3: remove the head and tail, and only take the middle part of the eel

Step 4: soak in beer for a while

Step 5: cut ginger slices at this time

Step 6: cut green and red Hangzhou pepper

Seventh step: the eel cut into good segments, and pepper, pepper, juice, Baijiu, salt and salted together for 15 minutes.

Step 8: code disc, shape

Step 9: garnish with ginger, green pepper and red pepper, pour some steamed fish and soy sauce

Step 10: boiling water on the pot

Step 11: steam for 6 minutes and simmer for 2-3 minutes

Step 12: mince ginger, onion and garlic

Step 13: get out of the pot

Step 14: Sprinkle with onion, ginger and garlic, and some shredded onion

Materials required:

Eel middle: 400g

Green and red Hangzhou peppers: one each

Jiang: one piece

Chives: two

Garlic: two

Salt: right amount

Baijiu: a few drops

Pickled pepper juice: 2 teaspoons

Steamed fish and soy sauce: 1 tablespoon

Pepper powder: 1 teaspoon

Beer left: half a bottle

Caution: beer contains baking soda, which makes meat more tender. In addition, eels are very fishy and beer can also go fishy. Steamed fish will be water itself, and when they are pickled, Baijiu Baijiu will be used.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Fu Gui Kai Hua Man