Method:BBQ





Raw material

Live eel 1 (heavy approximately 750 grams), parsley 10 grams.


Seasoning

Roasts the sauce 15 grams, the spareribs sauce 15 grams, the malt sugar 15 grams, the garlic hibiscus 15 grams, always pulls out 15 grams, the monosodium glutamate 5 grams, the jiafan wine 10 grams, the seafood sauce 15 grams.


Manufacture

1st, the eel slaughters, cuts open from the abdomen takes out the internal organs, after the cleaning, from the back enters the knife boning, and cuts the topping, the tail, makes only the eel fish flesh.
2nd, after only eel fish flesh water used rinse, hits the deep 1 centimeter, the spacing on the eel fish flesh is a 1.5 centimeter character flower knife, Canada roasts the sauce, the spareribs sauce, the malt sugar, the garlic hibiscus, always to pull out, the monosodium glutamate, the jiafan wine, the seafood sauce salt soaks for 12 hours later places the shade with the cold wind to air-dry spare.
3rd, the oven transfers to 150¡æ, puts in the eel roasts 10 minutes later takes out, loads the shop to have in the tin foil tray, embellishes with the parsley then.


Characteristic

Luster red bright, fresh and tender fragrant Gansu.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.