Ingredients: 200 grams of river eel

Ingredients: 50 grams of garlic, 10 grams of brown nuts, 5 grams of beet sprouts, 10 grams each of onion and ginger, 10 grams of red currants

Seasonings: 2 grams of salt, 10 grams of Chubang Extra Dark Soy Sauce, 20 grams of Chubang Gold Fisher Girl Oyster Sauce, 10 grams of wild honey, 30 grams of beetroot juice, 100 grams of Chubang Special Pure Peanut Oil, 5 grams of sugar, pepper 1g powder, 20g beetroot slices, 10g garlic oil, 100g thick soup, 2g Chubang chicken powder, 10g garlic

Production Method:

1. Slaughter and wash the river eels and cut them into 2 cm thick pieces;

2. Peel the garlic head and fry the pure peanuts until golden brown and set aside;

3. Cut the brown fruits into small cubes and set aside;

4. Heat the beetroot juice on the fire. When the juice becomes thick, add the beetroot slices and simmer;

5. Add a little garlic oil to the pot, add Chubang Gold Fisher Girl Oyster Sauce, sauté until fragrant, add Chubang onion and ginger cooking wine, thick soup, and after boiling, add river eel, Chubang chicken powder, Chubang premium dark soy sauce, sugar, and pepper Powder, salt and garlic and simmer over low heat for 15 minutes. When the soup becomes naturally thick, pour in wild honey, Chubang premium dark soy sauce and garlic oil and set aside;

6. Put the eel on a plate and pour the juice over it. Arrange it with brown fruits and beetroot, and garnish with red currant and beet sprouts.

Dishes features: tender meat, salty and sweet