Dishes and effects: home cooking recipes, teenagers' recipes, old people's recipes, malnutrition recipes, tuberculosis recipes, technology: braising in soy sauce.

Materials for making braised eel:

Material: 400g river eel.

Accessories: lard (sheep fat) 25g, Yulan tablets 25g.

Seasoning:

25g vegetable oil, cooking wine 10g, soy sauce 5g, sugar 10g, salt 4g, vinegar 5g, onion 5g, ginger 5g and cinnamon 5g.

The practice of braising eel fish in brown sauce:

1. Slaughter and clean the river eel, blanch with boiling water to remove mucus, then wash and cut into sections, and then roll the fish sausage out of the head with bamboo chopsticks;

2. Dice the suet;

3. Slice Magnolia Officinalis into sections;

4. Put the oil in the pot, put the eel section and the onion section at the bottom together, then spread the diced vegetable oil, add cooking wine, corn, ginger slices and cinnamon, and add a proper amount of water;

5. After boiling, simmer 1 hour until the soup becomes thick. When eel meat is cooked, take out ginger slices and cinnamon, and then add soy sauce, sugar, refined salt and vinegar;

6. When the soup thickens again, it can be eaten with sesame oil.