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 1) Clean eel with hot
water, cut away eel's head
2) Circle-cut eel's body by a small
knife, slightly 5 mm in depth, almost
to the bone
3) Cut each 15 mm as one section,
make many sections on whole eel's
body
4) Marinate eel including head for
10 minutes by seasoning, coated by
oil
5) Put eel into a flat-bottom steaming
container, circle the eel's body
6) Put the eel's head into the center
of eel's circle, steamed 10 minutes
by high heat
7) Heat wok with 2 tbsp of oil, add
in sauce (1), stir fry
8) Add in sauce (2), cook until boiled,
add sauce onto the eel
9) Sprinkle chopped parsley and spring
onion, serve
Remark
tbsp - table spoon
If you chop eel into thin section,
steam only 8 minutes is okay.....
If the whole eel is so large to
approx. 800 g, steam approx. 15
minutes.....
If you don't like hot spicy, drop
red pepper.......
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