Black bean eel

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 25 minutes

Nutrition Analysis (per 100g)

Energy: 152.2 kcal  
Carbohydrate: 16% | 6.2g  
Protein: 38% | 14.4g  
Fat: 46% | 7.8g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Freshwater eel: 500g (1 whole)

Part B

• Fermented black soybeans: 15g
• Seasoned soy sauce for steamed fish: 15g
• Cooking wine: 10g
• Garlic chili sauce: 15g
• White sugar: 2g
• Starch: 15g
• Chopped spring onion: 5g
• Minced ginger: 5g

Cooking Steps

Step 1/5

Prepare the ingredients according to the required ingredients

Step 2/5

Slaughter the river eels and remove their internal organs, scald them in boiling water to wash off the surface mucosa, and cut into 3cm long sections for later use.

Step 3/5

Chop the dried fermented black soybeans into small pieces, mix evenly with the other Part B ingredients, add the river eel and spread the sauce evenly, then put it into a deep plate and pour the remaining sauce into it.

Step 4/5

Place the deep-mouthed plate on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 5/5

After cooking is finished, enjoy