Weizeng roasted eel

Weizeng roasted eel

Introduction:

"Sea eel, also known as" JUNCAO ", is distributed in all sea areas except the East Pacific, especially near Taiwan sea. It belongs to deep-sea warm water fish. Because of its continuous swimming in the sea, it has the advantages of fat meat, elasticity and rich unsaturated fatty acids. In Taiwan, more fishermen point them in the open sea of Penghu and use cage net culture. Because the culture period is not very long, it is very cost-effective. It is popular in the Japanese market. Today we use Japanese style fish It's a seafood dish. "

Production steps:

Materials required:

Precious fish: 200g

Baiweizeng: 50g

Khumbu: 20g

MuYuhua: 20g

Organic Spinach: 40g

Weilin: 10g

10: sake

Tender ginger: 5g

Yellow lemon: 10g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: fish flavor