1. Materials for steaming Monopterus albus: Monopterus albus, cooking wine, bacon, onion, ginger, garlic, salt and soy sauce.
Exercise:
1. Wash Monopterus albus and cut it into sections.
2. Add onion and ginger cooking wine and salt to knead eel for deodorization.
3. Until the water becomes turbid.
4. Rinse again.
5. Prepare onion, ginger, garlic, bacon, cut onion, cut ginger and garlic, slice bacon, and add eel to bacon.
6. Sprinkle with ginger, garlic and onion, and sprinkle with seasonings such as salt, cooking wine and soy sauce.
7. After the water is boiled, steam 15 minutes and stew for 2 minutes.
Second, eel tomato soup materials: eel, tomato, onion, ginger, angelica dahurica, star anise, cooking oil.
Exercise:
1, put oil in the pan, add ginger and scallions until fragrant, add eel and stir fry, then turn off the heat.
2. Put the eel into the soup pot, add tomatoes, add one piece of angelica dahurica and one piece of star anise, pour boiling water and simmer for five minutes. Then simmer for about half an hour.
3. Put salt, add some white pepper and put it in a bowl.
Third, the materials for braised eel with bacon: eel, fat bacon, ginger, onion, small red pepper, bean paste and white vinegar.
Exercise:
1, Monopterus albus eviscerated, washed, cut into small pieces about 3 cm, and drained for later use.
2. Slice ginger, peel garlic and cut small red pepper into two sections for later use.
3, bacon is not smoked, cut into small pieces. Don't put oil in the pot when it is hot. Put the bacon in the pot and refine it with medium heat. When the fat is almost dry, it is almost the same. There will be a lot of oil in the pot, and braised eel will be delicious only if the oil of bacon is sucked.
4. After refining the oil, put the ginger, garlic and small red pepper into the pot and stir-fry for fragrance. Add a little bean paste and stir-fry until the color turns. Add the eel section, stir-fry until it changes color, turn out the eel belly, and pour in appropriate amount of white vinegar to remove fishy smell. Then add the right amount of cold water until the meat and eel are just a little bit.
5. Bring the fire to a boil and simmer for about 20 minutes, because bacon is already salty. Finally, you can taste it, add some salt appropriately, not too much. After stewing for a while, the eel will be almost soft and waxy. Add some chicken essence to refresh yourself. You can boil the pot.
Related information:
Monopterus albus is rich in DHA and lecithin, which is the main component of cell membrane of human organs and tissues and an indispensable nutrient for brain cells.