Steamed Eel with Black Bean Sauce

Name: Steamed Eel with Black Bean Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Eel; 3g Tempeh; 10g Sliced ginger; 10g shallot; 1 piece green pepper; 1 piece Red pepper; 5ml Steamed Fish Soy Sauce; 2ml Soy sauce; 100ml Hawthorn Juice; 2g Sugar

by Cheongsam by the stove

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This dish is a classic Cantonese dish. Actually, it can be steamed and served once, but in order to increase the vividness and taste of the whole dish, I still pour out the original soup and add the sauce again, so that the smell is further resolved, the sauce It has also become more pure, and the spicy taste is more complex with modern tastes, and it is more popular than steaming with soy sauce alone.

Steamed Eel with Black Bean Sauce

1. Cut the eel with a knife on the neck and the end to the bone, and then use the chopsticks to reach into the stomach from the opening and pull out the internal organs.

Steamed Eel with Black Bean Sauce recipe

2. The killed eel is boiled in hot water at about 60 degrees, then rinsed with water and wiped off the white substance. Cut every other segment from the beginning, without cutting the bottom of the plate like a bowl into a circle. Pour in the hawthorn juice and top with green onion, ginger and tempeh.

3. The steam oven is set for nutritional steaming at 100° for 25 minutes. (The eel can be steamed in 15 minutes, and the steaming time is longer, and the fish will be crisper.)

4. Put the eel in the steam oven, take it out after steaming, and pour out the steamed soup.

5. Cut green and red peppers into circles and set aside

6. Heat oil in the pot.

7. Steamed fish with soy sauce, light soy sauce, a little boiled water, sugar juice, pour on the eel, sprinkle with chili rings, and then pour hot oil on the eel.