Monopterus albus not only has tender meat, but also has high nutritional value. It is rich in protein and vitamins, especially vitamin A, which can improve eyesight. In addition, eels also have rich common names? Brain gold? DHA and lecithin, both of which have high nutritional value, what about Monopterus albus? Ginseng in water? It can be seen that its nutrition is high.
There are many ways to eat Monopterus albus, and the practices vary from place to place. Next, I mainly talk about my practice.
First, pickled eel soup. I'm afraid this dish is not very practical, because I have a high demand for raw materials. Eels need to be wild, and sauerkraut should be used in our south and northeast. I haven't tried it. Slaughter the fresh eel first, remove the head and viscera, put it directly into a bowl, add a little yellow wine, marinate, add camellia oil to the pot, add ginger slices into the lampblack, pour the eel and pepper, stir-fry for a few times, and then add the cut sauerkraut to stir-fry. Then add boiling water and salt, stew for ten minutes, and then add the right amount of salt to eat. Although the steps are simple, as long as the raw materials are good, the soup is absolutely fresh and not fishy at all.
The second is fried eel fillets, which is different from the soup above. You can buy this at the farm in the vegetable market. When you buy it, you can ask the merchant to treat it for you (many local food markets in the south can do this), turn around, tail and internal organs, remove bones, take it home and slice it and blanch it, which will reduce the mucus on the eel surface. Add a proper amount of oil to the pot, add ginger slices, minced garlic and millet pepper, stir-fry until fragrant, add bean paste and stir-fry red oil, add eel meat and cooking wine, continue to stir-fry, add a little water and salt, turn to low heat, stir-fry until it is 80% cooked, then add some celery stalks or onions, stir-fry until dry, and sprinkle some pepper powder out of the pot.
Besides the above two kinds, there are yam eel soup, leek fried eel, braised eel, steamed eel, eel porridge, eel noodles and so on, all of which are delicious. In my two methods, if you stew with sauerkraut, you don't need to remove the bones, because if you stew with meat, it's not so thick, but if you stir-fry or cook porridge, you can remove the bones, otherwise it will affect your eating, so you should choose the production method reasonably when cooking eel.