Method:Broiling




Raw material

Bright river eel 1, dried shiitake mushroom 50 grams, onion 15 grams, garlic 20 grams, cooking wine 20 grams, white sugar 15 grams, soy sauce 25 grams, soy-and-sugar sauce 10 grams, ground pepper 0.5 gram, wet starch 10 grams, sesame oil 15 grams, lard 50 grams.


Manufacture

1st, the river eel slaughters governs only, cuts the topping, the tail, the transverse cutting becomes the section. The onion slivers the section. The garlic cuts Large expanse.
2nd, under the river eel enters boils in the kettle to fry, removes the mucus to bail out, cleans with the clear water.
3rd, in the pot puts the lard 40 gram fever heat, gets down enters the onion section, the garlic piece to explode the fragrance, gets down enters the river eel to turn fries, boils into the cooking wine, adds the clear water 500 grams.
4th, joins the soy sauce, the soy-and-sugar sauce, the white sugar, the ground pepper fire to boil, gets down enters the shiitake mushroom, changes to the flame to cook in a covered vessel to thoroughly ripe, receives the thick cooking liquor, thickens soup, drenches into addition the lard with the wet starch and the sesame oil, leaves pot chargging namely to become.


Characteristic

The taste delicious, the pulp is fat and tender.


Operation prompt

The river eel must in the abdomen place operation, twist the internal organs with the chopsticks. Receives the thick cooking liquor with the fire.

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