Steamed dragon eel in soy sauce
Eat eel in the autumn wind, Cantonese people like to eat eel meat at this time, because it is fat enough to teach everyone to make a sauce steamed plate dragon eel today. Why is it called Panlong Eel? The original eel can be placed on the plate and can be circled like a dragon.
The market usually has fresh for sale, cut it and take it home to wash it. Remember not to cut off the circle, it is beautiful to connect. Throw some raw garlic grains under the hot pan and fry them fragrantly, put the eels in a circle on the plate, add some cut garlic tempeh pepper rings, add a little salt, a little white sugar, some black pepper grains, some corn starch, a little sour plum, all put on top of the eel meat, just fried garlic sesame oil poured in (oil cold) Marinated for 10 minutes, use chopsticks to help it turn over, spread the ingredients evenly all over the body, remember to wipe the gaps. Then put your head in the middle and turn it out, plate the sauce and spread it on top. Steam for 15 minutes on high heat and then turn off the heat for about 5 minutes, throw some green onions into it and serve.
Fat Q bomb plate dragon eel, fragrant and very attractive, simple and delicious family must like, have time to try it.
