Eel, also known as eel, long fish, sea snake, etc., is a specialty of my country. Eel is rich in DHA and lecithin, which are the main components of the cell membranes of various organs and tissues of the human body, and are indispensable nutrients for brain cells. According to American experimental research data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of nourishing the brain and keeping fit. The special substance "eelin" contained in it can lower and regulate blood sugar, and has a good therapeutic effect on diabetes. In addition, it contains very little fat, so it is an ideal food for diabetic patients. Eel contains a surprisingly high amount of vitamin A. Vitamin A can improve vision and promote the metabolism of skin membranes. Some people say that "eel is eye medicine." People who suffered from eye diseases in the past know that eating eel is good for them. Eating eel regularly has a strong tonic effect, especially for people who are weak, sick, and postpartum. Its blood can also treat deviations of the mouth and eyes. Traditional Chinese medicine believes that it has medical and health functions such as nourishing qi and blood, warming yang and strengthening the spleen, nourishing the liver and kidneys, dispelling wind and dredging collaterals. Tip: It is best to kill and cook eels while eating them. Dead eels should not be eaten. Although eel is good, it is not advisable to eat too much, otherwise it will not only be difficult to digest, but may also cause old diseases. Method 1: Stir-fried eel Ingredients: 500 grams of fresh eel, 100 grams of celery, and 20 grams of Danxian watercress. Accessories: 50 grams of vegetable oil, 15 grams of cooking wine, 10 grams each of ginger and garlic, 3 grams of salt, 10 grams of soy sauce, 5 grams of vinegar, 10 grams of sesame oil, and 5 grams of pepper noodles. Preparation: 1) Select fresh eel with yellow belly and thick flesh, cut it open and debone it, cut off the head and tail, and cut it into about 8 cm long strips; 2) Cut the celery into sections about 4 cm long. Chop the Dan County watercress into fine pieces; 3) Put the wok on the fire, add vegetable oil and heat it to 200℃; 4) Add the eel shreds and stir-fry until the water is basically evaporated, then cook in the cooking wine; 5) Move to the side of the fire and bake for about 3 seconds 1 to 4 minutes, then raise the pot to normal heat and stir-fry 6) Add watercress and stir-fry until the oil turns red, add ginger and garlic and stir-fry evenly, add salt, soy sauce, celery and stir-fry for a while, pour a little vinegar and sesame oil and mix well. Remove from the pot and serve on a plate, sprinkle with peppercorns and serve. Method 2: Shredded Furong Eel [Main Ingredients] 100 grams of fresh eel, 3 eggs, 5 grams of ginger, and 10 grams of cooked ham. [Seasoning] 5 grams of salt, 1 gram of MSG, appropriate amount of wet starch, 1 gram of Shaoxing wine, and a little pepper. [Preparation method] 1. Wash and shred the eel, remove the yolk and white from the eggs and beat them into pieces, peel and shred the ginger, and shred the cooked ham. 2. Add Shaoxing wine, some salt, monosodium glutamate, pepper, and wet corn starch to marinate the shredded eel. Heat oil in a pan. When the oil temperature is 90 degrees, add the marinated shredded eel. Soak until smooth and tender. Pour out and set aside. . 3. Heat oil in another pot, add the remaining salt, MSG, and wet corn starch to the egg whites and beat well. Gently pour it into the pot and stir-fry over low heat. When the egg whites become slightly lumpy, add shredded eel and ham. Shred and fry until smooth, tender and white in color. [Tip] Don’t over-fry this dish, otherwise the texture will not be smooth and make sure the dish is bright and white. Method 3: Fried eel with garlic moss Ingredients: eel, garlic moss Accessories: ginger, onion, garlic, soaked ginger, soaked sea pepper, cooking wine, watercress, dried sea pepper noodles, dried pepper noodles, oil, salt, MSG Method: 1. Combine the eel Wash the fish (usually after buying it at the farmer's market, the boss will cut it into sections in the belly. Some people don't like to wash the blood, but for the sake of hygiene, they still wash it after returning home), add a little salt and cooking wine for later use, garlic moss Wash and cut into sections and set aside. Chop the soaked ginger, sea pepper, ginger and garlic into shreds (slices) and set aside. 2. Heat up the oil pan, add the prepared pickled ginger, sea pepper, ginger, garlic and watercress and stir-fry once the oil is hot. Add the eel fillets to the pan and stir-fry. Finally, add the garlic. When the garlic is cooked, add an appropriate amount of salt. Add MSG and serve. 3. Innovation part: refer to the post-production method of boiling, then sprinkle dried sea pepper noodles on the plate, heat the oil once, and sprinkle with pepper noodles and chopped green onions. Method 4: Casserole eel Ingredients: 8 taels of eel, 2 taels of roasted pork belly, and four mushrooms. Six pieces of garlic, a few slices of ginger, two green onions shredded, some cornstarch, 6 ounces of lettuce, sesame oil, ancient moon starch, and salt. (Color and aroma: fresh and rich.) Preparation method: 1) Soak the mushrooms, remove the legs, roast the belly and cut into pieces; 2) Fry the garlic until it turns brown; 3) Wash the eel, apply water and cut into pieces , add marinade and marinate for 20 minutes; 4) Cover with cornstarch, fry in boiling oil over high heat until brown, then fry again until golden brown, then scoop it up; 5) Wash the lettuce, cut into short sections and put in a clay pot ; 6) Add a tablespoon of oil, sauté ginger and garlic until fragrant, add mushrooms and half a tablespoon of wine; 7) Add seasonings and bring to a boil, thicken the sauce, add roasted pork and eel, and pour into the pot with lettuce. Inside, cover and bring to a boil over high heat, add green onions and add 2 tablespoons of oil. Method five: eel and green pepper Ingredients: eel. Accessories: Artemisia stalk, green pepper, bean sprouts. Seasonings: salt, sugar, chicken essence, cooking wine, pepper, water starch, sesame oil, ginger, garlic. Method: 1. Cut the green pepper into shreds, cut the eel into shreds, cut the artemisia stalks into sections, smash the garlic, cut the ginger into shreds, put water in the pot, after the water boils, lightly scald the shredded eel and take it out for later use; 2. Take one In a small bowl, add salt, pepper, chicken essence, cooking wine, sugar, water starch and appropriate amount of water to make a juice. Put the pot on the fire and pour in the oil. Add the minced garlic and ginger and stir-fry over high heat. Add the bean sprouts and green pepper shreds and cook a little. Cooking wine, add shredded eel, pour in the soup and continue to stir-fry over high heat. Drizzle sesame oil before serving. Method 6: Eel with Black Beans and Pepper Ingredients: 1 catty of eel (about 600 grams), 12 taels of bitter melon (about 480 grams), 1 red pepper, 1 teaspoon of black bean sauce, 1 teaspoon of minced garlic, and 3 tablespoons of oil.

Ingredients: Marinade: 1 teaspoon each of light soy sauce and cornstarch, 1/4 teaspoon salt, a little each of sesame oil and pepper. Gorgon sauce ingredients: 1 teaspoon each of light soy sauce and cornstarch, 1/2 tablespoon sugar, 1/4 teaspoon salt, 3 tablespoons water. Method: 1. When buying eel, ask the fishmonger to remove the meat, wash it with boiling water, rinse it with frozen water to wash away the slippery eel, wipe off the water, cut into sections, add marinade, mix well, marinate for 15 minutes, and soak in tender oil. 2. Wash the melon, remove the flesh and slice into slices; cut the red pepper into shreds. 3. Heat 3 tablespoons of oil, sauté the tempeh and minced garlic until fragrant, put down the melon, add a quarter cup of water, cook until soft, return the eel to the wok, mix well and bury the gravy into the gravy, add shredded red pepper and mix well On disc. Note: To reduce the bitterness of the melon, mix well with 1 teaspoon of salt and marinate for half an hour, drain the water before frying. Method 7: Home-cooked eel Ingredients: One pound of eel (net), remove the head, tail and bones, and clean them. One pound of green bamboo shoots, cut into hob pieces. A tablespoon of watercress. Soak eight chili peppers and chop them finely. A small piece of ginger, sliced. Two pieces of garlic, crushed with a knife. Two tablespoons of soy sauce. One spoonful of Sichuan peppercorns; one coffee spoonful of Sichuan peppercorn powder. One tablespoon of cooking wine. Spoonful of vinegar. One coffee spoon of sugar. Appropriate amount of salt and MSG. Method: 1. Heat oil in a pot until it is 80% hot, add Sichuan peppercorns and fry briefly, then add eel fillets and stir-fry. 2. Stir-fry for about two minutes, push to the edge of the pot, add watercress, chopped chili peppers, garlic, ginger slices, and sugar and stir-fry over low heat in oil until it turns cherry color. 3. Stir-fry the eel fillets and seasonings for one minute, then add the soup or water to cover the eel fillets, then add cooking wine, monosodium glutamate, soy sauce, and salt, and cook over medium heat for about five minutes. 4. Add the green bamboo shoots and continue to cook for about five minutes. 5. When the soup is almost dry, add vinegar, turn to high heat to reduce the juice, scoop out the pot and put on a plate, then sprinkle with pepper powder. If you want the dish to look oily, add a little thin gravy when cooking.