How to make steamed eel with scallion, ginger and wild rice stem

I always envy other people’s tables full of delicious food. So, here I will show you how to make steamed eel with scallion, ginger and wild rice stem.

1. Soak the eel in clean water, wash and cut into sections. Add onion, ginger juice, cooking wine and pepper powder and cook for a while.

2.1 Place wild rice stems at the bottom of the steaming plate, then place the processed eel in the steaming plate, then place shredded green onion and ginger, and drizzle with appropriate amount of salt, MSG, pepper and cooking wine for later use.

3.2 Wash and chop the wild rice stem and set aside.

4.12 Wash the pork belly and cut it into pieces of appropriate size.

5.21 Add the pork belly, onion, ginger and appropriate amount of water, put it in the microwave, and cook on high heat to remove the blood.

6.12 Cook over high heat again to remove the blood.

7.21 Rinse the pork belly with clean water.

8. After preheating the pot on the stove, drizzle in appropriate amount of olive oil and stir-fry the ginger slices, scallion, cinnamon, star anise, peppercorns, and bay leaves. Then add in the processed ingredients and stir-fry for a while.

9. Add appropriate amounts of cooking wine, dark soy sauce, white sugar and water.

10. Cover the pot, bring to a boil over high heat and then simmer over low heat for about 10 minutes.

11. Season appropriately after 10 minutes.

12.1 Cover the pot with a glass lid and heat over high heat to produce steam.

13.2 Add “Steamed Eel with Scallion, Ginger and Wild Rice Bamboo” to the steaming plate.

14. Cover the pot with a lid and simmer over low heat for about 10 minutes.

15. After simmering over low heat, place the no-fire cooking pot into the heat preservation pot.

16. Then put it into the thermos bag, remove from the heat and simmer for a while.

17. Remove the pot from the heat and open the heat-insulating lid. Allow the glass lid to cool for a while, then remove the steaming plate. No need to boil over high heat, delicious dishes cooked in one pot: 1. Steamed eel with scallion, ginger and wild rice stem 2. Braised pork belly with five-spice sauce

18. The finished product of "Steamed Eel with Scallion, Ginger and Water Chestnut".

19. The finished product of "Five-Spice Braised Pork Belly".

After reading the above introduction to the recipe of steamed eel with scallion, ginger and wild rice stem, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.