Steamed Eel In Black BeanSauce
11479
難度
★★★★
15分鐘
分量
6人
材料
做法
Ingredients
|
|
|---|---|
| 1 pc, 900g | eel |
| 2 tbsp | preserved black bean |
| 2 pcs | red chili pepper |
| 1 tsp | bean paste |
| 1 tsp | sugar |
| 1 tbsp | Shaoxing wine |
| 1 tbsp | light soy sauce |
| 1 tbsp | garlic, grated |
| 3 cloves | garlic, chopped |
| 1 section | aged tangerine peel |
| 2 tbsp | spring onion, chopped |
| 1 tbsp | oil |
 |
做法 |
|---|---|
| 1 | How to clean the eel |
| 2 | Soak eel in 75°C water (4 cups of boiling water plus 2 cups of cold water) for 2 to 3 minutes, wipe off most of the mucus by hand and rub with salt or corn starch. |
| 3 | Rinse again with cold water. |
| 4 | Cut eel at the back into 2 cm thick sections but still connected through the stomach, coil up in a plate with the head severed and placed in the center. |
| 5 | Soak and chop aged tangerine peel, deseed and chop chili pepper. |
| 6 | Mash black beans and add tangerine peel, garlic, sugar, soy sauce, bean paste, wine, ginger and 1 tablespoon of oil. |
| 7 | Mix into a black bean sauce. |
| 8 | Spread sauce evenly on the eel, top with chopped chili peppers, and steam over high heat for 12 to 15 minutes. |
| 9 | Sprinkle grated garlic and chopped spring onion over eel, and drizzle 2 tablespoons of heated oil on top. |
貼士
An eel weighing more than 900 g may be too large to handle and difficult to cook well for the home.
When sectioning the eel, cut to a depth of 2/3 of the body.
Black bean sauce should be put on the eel only when ready to cook.
