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⬇️⬇️English recipe follows⬇️⬇️ 蒜蓉豉汁蒸白鱔

材料： 白鱔1斤 蒜頭2粒 豆豉1湯匙 酸梅4粒 辣椒仔3隻

處理：

1. 白鱔，除去內臟，切開一舊舊。清水洗乾淨，擎乾水。
2. 蒜頭，拍鬆，切去頂部，去皮。
3. 辣椒仔，打直切開，去籽，洗乾淨。
4. 豆豉，沖洗乾淨，拍鬆，切碎，放入大碗中。
5. 酸梅，放入大碗中。
6. 蒜頭，拍鬆，刴碎，放入大碗中。
7. 在大碗內，加入調味料： a. 鮑魚汁1茶匙 b. 糖1茶匙 c. 生粉1茶匙 d. 油1茶匙
8. 壓爛酸梅，攪勻調味料。
9. 放鱔入調味料，撈勻，放碟上。
10. 如果喜歡辣的話，加入辣椒粒。

烹調：

1. 大火煲滾1鑊水。
2. 放鱔落鑊。
3. 大火蒸8分鐘。
4. 蒸好，完成，可享用。

Steam eel with preserved beans and garlic sauce

Ingredients: Eel 1 catty Garlics 2 Nos. Preserved beans 1 tbsp Sour plums 4 Nos. Chili 3 Nos.

Preparation:

1. Eel, remove its intestines, cut into pieces. Rinse with tap water. Hang dry.
2. Garlics, beat well, cut one end in brown color, get it peeled.
3. Chili, cut vertically, remove seeds, rinse thoroughly.
4. Preserved beans, rinse thoroughly, beat and chop well. Put into a big bowl.
5. Sour plums, put in the big bowl.
6. Garlic, beat and chop well. Put in the big bowl.
7. Put seasoning in the big bowl: a. Abalone sauce 1 tsp b. Sugar 1 tsp c. Tapioca starch 1 tsp d. Oil 1 tsp
8. Squash the sour plums, mix with seasoning well.
9. Put eel into seasoning, mix well. Put on plate.
10. If you like spiciness, put chili cubes.

Steps:

1. Heat up a wok of water at high flame.
2. Put eel in wok.
3. Steam at high flame for 8 minutes.
4. Steam well. Complete. Serve.

無間做 無間道 https://www.youtube.com/watch?v=sWRY5JE-3O8&t=52s