Cooking Steps

1. 

   Step1:Eel slices are not in a hurry to cut. Marinate first and then cut.

2. 

   Step2:Don't use old or raw soy sauce. Eels smell fishy. Raw soy sauce can't cover the taste. It's only too salty. Remove the fishy smell. Let's use ginger juice; at the same time, use brown sugar. Brown sugar is sweet and tastes strong. And the color is very good.

3. 

   Step3:I cut six pieces of ginger. Put the chopped powder into the gauze. Then squeeze out the ginger juice.

4. 

   Step4:Next, there are three consecutive steps. Brown sugar is melted with about 50ml of warm boiled water. Then pour in 1 tablespoon of rice wine. If there is no rice wine, it will not be used. But do not use cooking wine. It will damage the taste.

5. 

   Step5:Finally pour in the fresh ginger juice. 2 tablespoons oyster sauce. Mix well.

6. 

   Step6:The sauce should cover more than half of the fish as much as possible. In order to taste and avoid turning. The time of curing. I suggest that it should be more than 8 hours overnight. Refrigerate.

7. 

   Step7:After marinating, spread tin paper on the baking tray, cut the eel slices into even small sections, and lay them on the baking tray. Sprinkle some white sesame on the surface of the fish.

8. 

   Step8:Preheat the oven 180 degrees. Bake in the middle for 15 minutes.

9. 

   Step9:This bowl of seasoning. The sweet and salty degree is very soft. Oyster sauce is fresh but not salty; brown sugar is sweet but not too sweet; fresh ginger juice has an obvious effect on removing the fishy taste and enhancing the fresh taste. So, this is a good seasoning ratio. You might as well try it.