Roasted eel(xiang kao man yu )

Roasted eel

Introduction:

"I really like to eat roast eel in Japanese food store. I checked the method on the Internet and tried it. It's very fragrant, red and bright, and the taste is wrong. It's just that the taste is a little tough, not as soft as that in the store. After reviewing the method, a friend said that I want to steam it. Maybe I don't have this step. Will it be better to steam it next time?"

Production steps:

Step 1: when the seasoning is ready, the eel is boned, gutted and sliced

Step 2: mix eel slices with soy sauce, soy sauce, brown sugar, ginger juice, rice vinegar and a little pepper

Step 2: marinate for 3 hours

Step 4: put the pickled eel into the baking tray, preheat 200 degrees in the oven, bake for about 20 minutes, then take it out and brush it with a layer of juice, and bake for another 5 minutes

Step 5: pour the pickled eel juice into the pot and heat it over low heat until thick and bubbling

Step 6: then pour it on the roast eel

Materials required:

Eel: moderate

Soy sauce: moderate

Old style: moderate

Ginger juice: right amount

Rice wine: moderate

Brown sugar: right amount

Pepper: right amount

Note: I choose the eel, feel a little more thorn, next time choose eel will be better~~

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Xiang Kao Man Yu