[steamed vegetables in hometown] steamed perch and eel with sour plum recipe-Chinese Food-best chinese food recipes-cooking food

[steamed vegetables in hometown] steamed perch and eel with sour plum

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Perch eel. It's commonly known as black eared eel in Chaoshan. It's usually steamed with sour plum. Its mouth is plump, delicious and not greasy. If you meet the wild perch eel, the fish is crispy, tender and fragrant. You can enjoy it. The key to identify whether the perch eel is wild is to see the color. The gray one is the wild perch eel. The black one is the cultured perch eel.

Cooking ingredients

wild perch eel:1

plum:2

plum juice:1 tbsp

Cooking Steps

Step1:Deal with the eels. Cut them in circles but not cut them off. Rub them with salt again. Wash them with water.

Step2:Prepare cranberry and cranberry juice.

Step3:Mash sour plum into sour plum sauce. Discard sour plum kernel.

Step4:Put the perch eel in the plate. Add the cranberry sauce and spread evenly.

Step5:Boil the water. Put the eels in.

Step6:Steam over medium high heat for 15 minutes. Turn off.

Cooking tips:The steamed time of perch eel depends on the size of the fish. This perch eel is about 800g. If you like the soft and glutinous taste, you can extend the steamed time properly. There are skills in making delicious dishes.