1. Ingredients: rice field eel, fish paste, onion, kale seasoning (garlic, ginger, olive oil, cooking wine, salt, white pepper)
2. 1/4 onion chopped finely.
3. Grate a clove of garlic and a small piece of ginger and add the fish paste. At the same time, add the chopped onion, cooking wine, salt, and white pepper, and stir well.
4. Bone the eel after blanching.
5. Spread the rice eel on the plastic wrap.
6. Spread the seasoned fish paste on the eel, blanch the kale, and place it in the middle.
7. Roll up the ingredients.
8. Steam in a steamer for 20 minutes.
9. After taking it out, immediately use ice water to cool down, and then put it in the refrigerator to shape overnight.
10. Take out the slices after styling overnight.
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