eel in sauce

Wild eel 3 items	Ginger 5 grams
Garlic 5 grams	Onion 10 grams
Dried chili 5 grams	Pepper 2 grams
Steamed Pork Rice Noodles 20 grams	Yellow wine 3ml
Vinegar 7ml	Light soy sauce 10ml
Lard 200 grams	Zanthoxylum bungeanum 5 grams
Soup 15ml	Powder Appropriate amount
Sesame suitableQuantity	sugar Appropriate amount

How to make eel in sauce

Step 1

Remove the internal organs from the eel, wash and drain, and cut into small pieces about 5 cm long;

Step 2

Cut ginger and garlic into minced pieces, cut dried chilies into small pieces and set aside;

Step 3

Sprinkle some cornstarch on the surface of the eel pieces and spread evenly; add steamed pork rice noodles, minced ginger, salt, pepper and cooking wine, mix well, and marinate for about 15 minutes;

Step 4

Put the marinated eel into the steamer and steam over high heat for about 8 minutes;

Step 5

Heat the lard in a pan. The oil should be very hot. Add the eel pieces and fry until the surface is slightly yellow, then take it out;

Step 6

After the eel pieces have cooled slightly, fry them again, add Sichuan peppercorns and dried chili peppers, remove and drain, and serve on a plate;

Step 7

To prepare the sauce, mix light soy sauce, sugar, vinegar, minced ginger, minced garlic, cornstarch, add some stock, and stir evenly;

Step 8

Pour the sauce into the pot, pour some lard, and bring to a boil over low heat; pour the prepared sauce over the eel and sprinkle with chopped green onions and sesame seeds. Cooking tips for eel in sauce