Peacock Eel

Peacock Eel

　　Ingredients: One eel, 200g of Kaifeng cured meat, sweet and sour cucumber, pickled red radish, and three-flavor oil as needed, 10g of fine salt, 1g of pepper, 10g of Shaoxing wine, 5g of MSG, 50g of homemade aromatic sauce, 10g each of scallion segments and ginger slices.

　　 Preparation: 1. After preliminary processing, the eel is divided into three sections. The front section is marinated with seasonings and then stuffed with cured meat strips, the middle section is deboned and scored with floral knife cuts, and the back section, also scored with vertical knife cuts, is marinated thoroughly with seasonings, scallions, and ginger.

　　 2. Cut the cucumber slices and pickled radish into the shapes of peacock tails and wings, and arrange them on one end of the plate, with a carved peacock head placed at the other end. 3. Finally, steam the three eel sections until fully cooked, arrange them in the shape of a peacock, and drizzle with hot three-flavor oil to finish. It is characterized by its beautiful presentation, savory and rich flavor, and unforgettable taste.