Garlic Rice Eel Pot

Name: Garlic Rice Eel Pot
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Rice field eel; 1 short section carrot; 3 pieces Okra; a little Blending oil; 1 tablespoon Oyster sauce; 2 tablespoons Cooking Wine; 1 tablespoon Soy sauce; a little salt; a little White pepper; 1 tablespoon seafood sauce; 2 tablespoons White wine; 1 shallot; 1 stage ginger; 2 pcs garlic

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The rice field eel is also known as the eel, long fish. Rice field eel has little thorns and thick flesh, and the taste is very delicious. Rice eel is not only delicious, but its nutritional value is also very high. Often eating eel has a strong tonic effect. "

Garlic Rice Eel Pot

1. The rice field eel is cleaned.

2. Put the rice eel in a bowl, add cooking wine, salt, hoisin sauce, oyster sauce, light soy sauce, white pepper, and mix well and marinate for half an hour.

3. The side dishes are ready, garlic and ginger slices are used more.

4. Add a little oil to the casserole, add garlic cloves, green onions, and ginger slices and sauté until fragrant.

5. Add carrot slices and okra.

6. Spread the marinated rice eel.

7. Cover the pot, simmer for 15-20 minutes on medium and low heat, and pour high liquor on the lid in the remaining 5 minutes. At this time, the lid will catch fire. Don’t be afraid, it will go out after a while.

8. When time is up, turn off the heat and simmer for another 5 minutes.

9. Open the lid and sprinkle with chopped green onion.

Tips:
Follow the previous method of dry pot fish head. Use a lot of garlic and ginger slices to cover the bottom. The inside is simmered without water, so the last garlic and ginger slices will stick to the bottom of the pot.