STEP 1/19
I'll sprinkle flour on the eel to remove the fishy smell.
STEP 2/19
Add a little water to wash the octopus and octopus and mix it for about a minute.
STEP 3/19
Rinse several times with water.
STEP 4/19
Wash until clear water comes out and place the eel on top of the strainer.
STEP 5/19
Cover the eel with boiling water.
STEP 6/19
I'll make the sauce 2 spoons of brewed soy sauce
STEP 7/19
1 spoonful of anchovy sauce
STEP 8/19
a spoonful of plum extract
STEP 9/19
1/2 spoonful of rice grain syrup
STEP 10/19
1/2 spoonful of cooking wine
STEP 11/19
Chop the green onions or chives.
STEP 12/19
Chop the onions, too.
STEP 13/19
Add a little chopped ginger, and mix well with the sauce.
STEP 14/19
Cut sea eel into bite-size pieces about 5cm apart.
STEP 15/19
Put the eels in the pot one at a time.
STEP 16/19
Please prepare the broth as you want. I prepared dried pollack broth.
Add the stock to the pot until the eel is slightly submerged.
STEP 17/19
Place the sauce on the eel.
STEP 18/19
I'll boil it over high heat. When it boils, turn it to medium heat, and boil it down, pouring the soup little by little on the eel.
STEP 19/19
Braised eel is done! Flax seeds were at home, so I sprinkled some on top.
Recuperate by braised sea eel, which is cheaper and higher in protein than fresh water