|1 Eel (about 2kg weight), ask the fishmonger to rinse the eel to remove the slipping coating and cut it in pieces|
|1 tbsp spring onion|
|2 tbsp boiling oil|
|Some crushed garlic, fried|
|1 dried citrus peel, soaked, removed the white peel and chopped||2 tbsp oyster sauce||1 tbsp light soy sauce|
|2 tbsp tempeh, chopped||Some sesame oil||2 tbsp dark soy sauce|
|½ garlic||Some pepper||3 tbsp cornstarch|
|3 red chillies, removed the seeds and sliced||Some sugar||1 tbsp water|
1. Rinse the eel and dry thoroughly.
2. Put the eel into a food storage bag. Add the sauce and seal the bag. Marinate for about 10 minutes.
3. Put the eel and sauce on the plate and place in a preheated 100℃ steam oven. Steam for about 20 minutes.
4. Sprinkle the spring onion and drizzle the boiling oil and fried garlic. Serve.
TIPS: The eel in winter is especially tasty.