Cooking Steps

1. 

   Step1:Heat eel - eel 2 pieces. Heat sauce 2 tbsp. A little corn oil. Eel crispy - burn 2 pieces of eel, 2 pieces of flying cake, 1 piece of seaweed, 1 egg, a little white sesame.

2. 

   Step2:The eel is washed and soaked in water.

3. 

   Step3:I used to buy the ready-made zhaoshao sauce. If I didn't have it, I could mix it with myself.

4. 

   Step4:3 tbsp light sauce with a little corn oil.

5. 

   Step5:Put tin paper on the baking tray. Brush the bottom oil.

6. 

   Step6:The eels are painted with the sauce on both sides.

7. 

   Step7:Place in a preheated 180 degree oven. Bake in the middle for 10 minutes. Take out and brush the juice again. Turn over and bake in the oven for about 7 minutes.

8. 

   Step8:Make ice with flying cakes. Sprinkle a little thin flour on the chopping board. Roll it thin. Cut the four sides into a square with side length of about 13cm. Put on the roasted eel. Sprinkle with white sesame.

9. 

   Step9:The seaweed is about 0.7cm wide with a knife. It is recommended to cut it with a knife. It is more orderly than the scissors.

10. 

    Step10:The sea moss is covered with egg liquid on one side and placed upward. Put on the pancake skin and the eel.

11. 

    Step11:Fold both sides of the pie. Fix it with seaweed strips. Because the strips are stained with egg liquid, they stick together as soon as they touch. Put the prepared embryo into the baking tray. Preheat the oven for 160 degrees and the middle layer for about 25 minutes.