Selected Northeastern soybeans are naturally fermented and dried in the sun. When used in cold salads, stir-fries, stuffings, steamed fish, and dipping, the original flavor of the ingredients can be retained and the freshness can be enhanced; helping you cook at the chef level at home. delicious.

Ingredients: 250 grams of white eel

Accessories: 100g shredded ginger

Seasoning: 20 grams of delicious fresh sun-dried soy sauce, 150 grams of honey, 40 grams of Chubang seafood sauce, 2 grams of salt, 2 grams of Chubang onion and ginger cooking wine, a little sugar, a little pepper,

Production Method:

1. Wash and slaughter the eel, remove the middle bones, remove the head and tail, and leave the meat clean;

2. Cut the eel meat into 7cm*3cm lengths with a flower knife, add salt, sugar, pepper, Chubang onion and ginger cooking wine and marinate for 20 minutes, then add cornstarch;

3. Delicious fresh honey sauce: 20 grams of Chubang delicious fresh soy sauce, 150 grams of honey, 40 grams of Chubang seafood sauce, heat and stir evenly;

4. Wrap the marinated eel in batter and fry in oil until golden brown and crispy;

5. Add the delicious fresh honey sauce prepared in advance to the white eel, stir-fry evenly and add the fried ginger shreds.