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INGREDIENTS
an eel 500g, 10 pigeon eggs, 9 tomatoes, a cherry, salt, goumet powder, rice wine, pepper, sesame oil,
chives, ginger, water chestnut powder
RECIPE
- Kill and clean the eel, gash it in the side from the tail, remove the bones. Make wheatear cuts on it and
scald it in hot water for about ten minutes, then submerse it in clear water for two minutes and take it out.
- Boil the pigeon eggs to be done and remove the eggshells.
- Coil the eel in a dish with its head in the centre, round it with the pigeon eggs, sprinkle the salt, rice wine,
pepper, oil on it, put tied chives and ginger slices on it, then steam it in a food steamer for fifteen minutes
with a roaring fire. Take away the chives and ginger, put a red cherry in the mouth of the eel.
- Stir the water chestnut powder with the gravy steamed in the dish to make a thin paste, and oil, finally pour
it on the eel and pigeon eggs.
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