Steamed Eel

Steamed Eel

　　Eel farming in Donghai County, Lianyungang City has a long history

Steamed eel involves selecting an eel weighing about 500–750 grams. After slaughtering, the eel is blanched in warm water to remove the slimy coating, then gutted and rinsed clean. Scallions and ginger are finely shredded for later use. The eel is sliced diagonally into approximately 3 cm pieces and arranged in a plum blossom pattern. A mixture of salt, MSG, sugar, pepper, and Shaoxing wine is prepared as a sauce and poured over the eel. The dish is then topped with lard, wrapped in cling film, and steamed in a steamer basket for 8–10 minutes. Once cooked, it is removed, topped with scallion and ginger shreds, and drizzled with hot oil. (Lianyungang)