Steamed eel with plum juice(mei zhi zheng man yu )

Steamed eel with plum juice

Introduction:

"The black ear eel is very greasy. It is steamed with plum juice. The fish is not so greasy after inhaling the taste of salty plum. The steamed soup is slightly sour. If you dip the fish in this juice, the meat is very delicious."

Production steps:

Step 1: wash the mucus on the surface of the eel with salt, and use a knife to scratch the fish intensively, then drain the water for later use;

Step 2: shred ginger, scallion and red pepper, mash sour plum juice and set aside;

Step 3: put the whole eel on the plate;

Step 4: apply sour plum evenly on the fish, and spread with ginger, green onion and red pepper;

Step 5: Boil the water in the pot and put the fish into the pot after boiling;

Step 6: cover and steam for about 10 minutes.

Materials required:

Black eared eel (Anguilla anguilla): 1

Jiang: a little

Scallion white: a little

Red pepper: a little

XianMei: 3 capsules

Salt: a little

Note: 1. Please kill the seller when you buy; 2. The salty plum is very salty, so no extra salt is needed; 3. The time of steaming the eel depends on the size of the eel, the depth of the knife, and the size of the firepower; 4. After steaming for 10 minutes this time, I feel that it's a little too salty, so it doesn't sell very well. But the family said that this black eared eel is different from other fish. Although steaming for a long time will affect its appearance, the meat will not age, but will be more elastic and tasty. The same size eel usually steams for about 15 minutes.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: other

Chinese PinYin : Mei Zhi Zheng Man Yu