Cooking Steps

1. 

   Step1:Make - ① change the lettuce into 8 cm round slices. Put them in the dish in turn. Fry the vermicelli and put them in the lettuce slices. Cut the carrots into thin shreds. Put them in the middle of the dish to form a bird's nest for use. ② Kill the eel, wash it and remove the bones. Change the knife into a small rectangle shape. Add in the delicious soy sauce, pepper, salt chicken essence, cooking wine and ginger slices, marinate for 48 hours. Bake in the oven (200 ℃) for 8-10 minutes until it is cooked and oiled. Put it on the Xisheng Lai. Squeeze the salad sauce on the eel with the flower mounting bag. Shred chrysanthemums and sprinkle them around for ornament. Sprinkle sesame seeds. Features: the eel is burnt and fragrant. The vegetables are fresh and tender.