Steam Eel with Eight-Treasures Recipe
Steamed Dishes Recipes

Ingredients:

1
1/2 lb
1 tbsp
2
1
1 1/8 tsp
1 1/4 tsp
1/8 tsp
1 tsp
1 tbsp
4 tbsp
3/8 tsp
2 tbsp
2 tsp
1 tsp
1/2 cup

Garnishing:

eel (large) (about 2/3 lb)
glutinous rice
dried shrimps
dried black mushrooms
sausage (Chinese)
salt
MSG
five fragrances powder
wine
black soy sauce
lard
black pepper
soy sauce
sesame oil
cornstarch
soup stock

scallions, parsley, red pepper

Directions:

1. Cut the eel lengthwise into two parts, then 12 connected pieces (don't cut off). Season with 1/2 tsp salt, 1/2 tsp MSG, 1/8 tsp five fragrances powder, 1 tsp wine, 1 tbsp black soy sauce and 2 tbsp lard, mix well, for half an hour.

2. Cook glutinous rice.

3. Soak shrimps and mushrooms to soften, dice into small pieces. Dice sausage, add oil and stir-fry, season with 1/2 tsp salt, 1/2 tsp MSG, 1/4 tsp black pepper, 1 tbsp soy sauce, and 1 tsp sesame oil.

Methods:

1. Set glutinous rice on a plate, plate the eel in a coiled flower shape on rice, steam about 20 minutes and remove.

2. Boil soup stock, season with 1/8 tsp salt, 1/4 tsp MSG, 1/8 tsp black pepper, 1 tsp sesame oil, 1 tbsp soy sauce. Add 1/2 tsp cornstarch paste and 2 tbsp oil, mix well, then pour over the steamed eel.

3. Garnish with parsley, red pepper and scallion flowers around the plate.