Steamed eel
Overview
Monopterus eel has the functions of nourishing blood, nourishing qi, anti-inflammatory, disinfecting, and removing rheumatism. It can treat consumptive cough, damp-heat itching, hemorrhoids and fistulas, intestinal wind and hemorrhoids, and deafness. I received a call from LG this morning, saying that I bought a small wild eel at the market and asked me to go downstairs to pick it up later. After receiving it, tell me to steam or braise it. I feel like the sun is coming out in the west. Because he is focused on his work, he usually doesn't remember what I say. I felt very unwell yesterday, and in the morning I said I wanted to eat eels. But in fact, I don’t know how to kill these slippery things, and secondly, I don’t like eating them. Since I bought it today, I feel that it is very useful. I went upstairs and chose to steam it and eat it.
Tags
Ingredients
Steps
-
Ingredients: wash the eel and weigh it 172g
-
Cut the ginger into small slices and pat the garlic horizontally with a knife without peeling it
-
Then it is easy to remove the shell and it will not scatter everywhere
-
Add ginger and garlic cloves, and add cooking wine, about a spoonful and a half
-
For the steamer, I used the rice cooker
-
Pick some perilla, rinse and set aside
-
When steamed, cut into the perilla
-
Pour in a spoonful and a half of light soy sauce
-
Simmer briefly and serve
