How to make Manyu

The most commonly eaten types of fish in Japan are salmon and eel. Especially in Japanese cuisine, eel and salmon have become two common foods. Whether it is when making sushi or other Japanese cuisine, companion fish becomes an indispensable role. Eels can also be purchased in some supermarkets in China. In addition to making Japanese cuisine, what other methods are there to make eels?

Garlic Braised Eel

Ingredients: eel, salt, chicken essence, soy sauce, cooking wine, light soy sauce, dark soy sauce, sugar, pepper, garlic, and ginger.

practice

1. Cut the eel into sections on both sides and marinate with a little salt, pepper and cooking wine.

2. Fry the eel on both sides in a pan until golden brown and set aside. Heat the pan before adding oil. Add the eel after the oil is hot to prevent it from sticking to the pan.

3. Put the whole garlic and minced ginger into a pan and stir-fry until fragrant, then add the eel, cooking wine and light soy sauce to enhance the flavor.

4. Add dark soy sauce for coloring.

5. Add a little salt, chicken essence, and sugar, add water and bring to a boil over high heat, then turn to low heat and cover the pot.

6. After the soup is drained, drizzle with a little oil and sprinkle with chopped green onions. Done.

Shredded eel

Ingredients: dried eel, vinegar.

practice

1. Steam the marinated eel whole piece.

2. When it is almost cooked, peel off the skin immediately, tear it into long strips with your hands, and remove the fish bones.

3. Dip it in vinegar when eating, it tastes delicious. Authentic Ningbo flavor!

Sweet and Sour Eel

Material

About 300 grams of eel fillet, cornstarch, a few drops of Guangdong rice wine, sugar, light soy sauce, aged vinegar, tomato sauce, and coriander is optional.

practice

1. Process the eel: thaw the eel pieces and coat them with a thin layer of cornstarch.

2. Put a layer of oil in the pot, heat it over high heat, add the fish fillets and cook over high heat to quickly lock in the original juice of the fish. After ten seconds, turn to medium heat and fry the eel until it is 80% cooked.

3. Sauce: one spoonful of rice wine, two spoonfuls of white sugar, a rice spoon, a small amount of aged vinegar if you don’t use tomato sauce, you can add an appropriate amount, four spoonfuls of light soy sauce, one and a half spoonfuls of tomato sauce or aged vinegar, one spoonful of cornstarch, add water and mix well.

4. Pour the sauce: Turn to high heat and pour the sauce on the fish. The soup is ready when it is thick and the eel is colored.

5. Serve on a plate and garnish with coriander.