How to make delicious and nutritious eels

Ingredients: 750g eel.

Accessories: 50g onion (white skin).

Seasoning: 40 grams of lard (refined), 50 grams of soy sauce, 5 grams of garlic (white skin), 25 grams of cooking wine, 5 grams of pepper (dried red tip), 25 grams of starch (broad bean), 5 grams of ginger, 5 grams of sesame oil and 5 grams of pepper.

1. Nail the head of the eel, cut it open from beginning to end with a knife, take out the viscera and spine, and then cut the eel into 2.4 cm long pieces;

2. Peel the onion, wash and cut into pieces;

3. Cut the dried red pepper into small pieces;

Braised eel in brown sauce

Ingredients: 500g eel.

Seasoning: brown sugar 15g rapeseed oil 25g soy sauce 10g vinegar 15g starch (pea) 10g.

Exercise:

1. Boning eel with a knife, eviscerating, removing head and tail, washing and cutting into filaments;

2. Stir-fry the shredded eel in an iron pan for later use;

3. Heat the wok, inject rapeseed oil to boil, then pour the eel shreds into the wok and turn it over with a spatula;

4. Pour in soy sauce, vinegar and brown sugar and add water to cook;

5. Add appropriate amount of starch juice and serve.

Braised eel shreds: tonify deficiency, enrich blood and stop bleeding.

Healthy drinking: eat with meals. It can be used as an auxiliary dietotherapy for diseases such as deficiency of qi and blood, asthenia, hemorrhoid bleeding, etc.

Guishen eel soup

[Formula] Angelica sinensis and Codonopsis pilosula each 15g, eel 500g, salt, onion and ginger each.

【 Practice and usage 】 After the head, bones and viscera of the eel are removed, it is washed and shredded. Wrap Angelica sinensis and Codonopsis pilosula in gauze, boil in water 1 hour, take out, season with shredded eel, salt, onion and ginger, and cook. When eating, drink soup and eat fish.

Eel Qiangjin Jiangu Decoction

[Formula] Eel 1 strip (weighing about 250g), Codonopsis pilosula, beef tendon 15g, Angelica sinensis 10g, and appropriate amount of cooking wine, onion slices, ginger slices and broth.

【 Practice and usage 】 Soak beef tendon in warm water, then tear off fascia and cut it into sections; Clean Radix Codonopsis and Radix Angelicae Sinensis, slice, put into gauze bag, and tie tightly. Slaughter the eel, gut it, wash away the blood, remove the bones and head, cut the eel meat into strips, fry it in the oil pan until golden brown, and take it out. Pour a proper amount of broth into the pot, add tendon, eel meat, salt, medicated bag, cooking wine, onion and ginger, cook until the meat and tendon are cooked, and take out the medicated bag, onion and ginger.