The nutritional content of eel is much higher than that of perch, chicken and beef. Eel can not only reduce blood fat, resist arteriosclerosis and thrombosis, but also supplement necessary nutrition for the brain. Eel has the functions of tonifying deficiency, nourishing blood, eliminating dampness and resisting tuberculosis, and is a good nutrition for patients with chronic illness, anemia and tuberculosis.

material

500g eel, 500g meat, oil, onion, ginger, garlic, salt, soy sauce, cooking wine, sugar and chicken essence.

working methods

1, eel washed and diced, pork washed and diced.

2. Stir-fry shallots, ginger, garlic and pork in hot oil.

3. Add soy sauce, cooking wine, sugar and 1 bowl of water and stew for about 1 hour.

4. When the pork is cooked, add the eel and cook for 5 minutes.

5. Collect soup and season with salt and chicken essence.