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Tian Ma Baked Eel
Chinese Dish! |
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1 living eel (about 500g)
box of sweet wheat sauce
fermented soybeans
seafood sauce
dark soy
light soy
sugar
gourmet powder
sorghum wine
delicious soup
maltose
salad oil
scallion
ginger shreds
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1. Kill the eel, gash it in the abdominal part from the head to tail. Remove the bones, chop the head open.
2. Put the eel in the seasonings (except salad oil and maltose) mixture to pickle for half an hour. Bake it in an oven at 150C for 10 odd minutes.
3. After another 5-minute baking, coat it with maltose syrup, then bake it for 5 minutes once more. Finally, coat oil on it.
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| Recipe Origin: China |
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Submitted by: |
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Weiming Zhang
China |
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| This recipe has been viewed 7230 times. |
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