Claypot Rice with River Eel in Black Bean Sauce

Name: Claypot Rice with River Eel in Black Bean Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 700g Eel; 3 cups Rice; 4 cloves garlic; 2 tbsp Tempeh; 2 pcs Little Red Pepper; 1 teaspoon Sugar; 2 tbsp Soy sauce; 1 teaspoon salt; 2 tbsp oil

by Xiaojun_Joanne

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The Japanese have a tradition of eating eel in summer, and there is also a saying in Shanghai that they eat eel in summer. River eel, also called white eel, is a good choice for Cantonese-style claypot rice in addition to roasting and braising. The aroma of tempeh, chili, and garlic makes people unstoppable.

Ingredients

700g Eel
3 cups Rice
4 cloves Garlic
2 tbsp Tempeh
2 pcs Little Red Pepper
1 teaspoon Sugar
2 tbsp Soy Sauce
1 teaspoon Salt
2 tbsp Oil

Claypot Rice with River Eel in Black Bean Sauce

1. Kill the river eel, scrape the mucus on the surface with a knife, and cut into thick slices.

Claypot Rice with River Eel in Black Bean Sauce recipe

2. Finely chop the tempeh, thinly slice the small red pepper, and press the garlic into minced garlic.

3. Mix the tempeh, red pepper, 2/3 of the minced garlic, sugar, light soy sauce, half of the oil and the river eel and set aside.

4. Wash the rice, put it in a Supor electric casserole, and add an appropriate amount of water.

5. Heat up a wok, add the remaining oil and garlic, and fry until you smell the aroma of garlic.

6. Pour the fried garlic and oil into an electric casserole, add salt, and mix well.

7. Choose the claypot rice stall.

8. Wait for the electric casserole to prompt the sound, code the river eel, and then press the "start" button.

9. Wait for the end prompt to sound, sprinkle with chives, and simmer for 1 minute.

Tips:
There will be mucus on the river eel, which can be scraped off with a knife.

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