Cuisines and functions: home-cooked recipes, youth recipes, elderly recipes, malnutrition recipes, tuberculosis recipes, craftsmanship: braised

Ingredients for braised eel:

Main ingredient: river eel 400g

Accessories: 25g lard (suet), 25g magnolia slices

Seasoning:

25g vegetable oil, 10g cooking wine, 5g soy sauce, 10 grams of white sugar, 4 grams of salt, 5 grams of vinegar, 5 grams of green onions, 5 grams of ginger, 5 grams of cinnamon

How to braise eel:

1. Kill and wash the river eel. , scald the fish with boiling water to remove the mucus, then wash and cut into sections, then use bamboo chopsticks to roll out the fish intestines from the head of the fish;

2. Dice the suet;

3. Cut the magnolia slices into sections;

4. Put oil in a pan, lay the scallion segments on the bottom, place the eel segments on top, then spread the suet cubes, add cooking wine, corn, ginger slices, cinnamon, and add Appropriate amount of water;

5. Bring to a boil and simmer for 1 hour until the soup is thick and thick. When the eel meat is cooked, remove the ginger slices and cinnamon bark, then turn up the heat and add soy sauce, sugar, refined salt and vinegar;

6. When the soup thickens again, drizzle with sesame oil and serve.