Method:Grilling




Needed materials

Mother stock: Eel
Supplementary material: Winter bamboo shoot
Seasoning: Salty, ripe lard, cooking wine, soy sauce, sugar, vinegar, onion, ginger, Chinese cinnamon, pig board oil


Manufacture method

1. the eel evisceration cleaning, with sets the hair the mucus, slivers the uneven slice, the board oil cuts Ding, the winter bamboo shoot slivers the block, the onion, the ginger cleaning slivers Duan Hepian separately;
2. sits the pot ignition, rinses ripe lard first, the first floor puts in the onion section, places the eel fish steak in above spreads a plywood oil Ding again, joins the cooking wine, the winter bamboo shoot piece, Jiang Pian, the Chinese cinnamon, the clear water, after treating the pot starts, cooks in a covered vessel for 1 hour, sorts Jiang Pian, the Chinese cinnamon, then pours into the soy sauce, the sugar, the salt, the vinegar, waits the cooking liquor to receive drenches into the ripe lard then to leave the pot thickly.


Characteristic

Crisp, glutinous, the fragrance, Run, the taste are thick

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