Steamed eel has less nutritional loss, but braised eel is the best. After killing, the blood must be washed clean, because there are many parasites in eels. It is best to rinse thoroughly with boiling water.

The eel is not cooked well and tastes bad, mainly because it smells like fish. There are three keys to removing fishy smell: 1, putting yellow wine when curing; 2. Add a lot of garlic and white pepper; 3. In the firing process, adding vinegar can remove the fishy smell and make the dishes more delicious.

Eels are not easy to clean. It is better to let the store handle it when you buy it. It is more convenient to take out the internal organs and bones and dispose of them by yourself.

Here is a delicious and easy-to-cook sour roasted eel for everyone.

Ingredients: 2 eels, garlic 1 head, winter bamboo shoots 10 slices, and one green pepper each.

Seasoning: dry starch 1 spoon (5g), yellow rice wine 1 spoon (15ml), rice vinegar 1 spoon (15ml), soy sauce 1 spoon (1spoon).

1. Peel garlic and cut it in half. After the seeds are removed, the green pepper is cut into 4 cm long strips. Wash the winter bamboo shoots, slice them, blanch them in boiling water for 2 minutes, and take them out for later use.

2. After eviscerating and deboning the eel, cut it into 5cm sections, drain the water, put it into a bowl, add a spoonful of yellow wine and a spoonful of dried starch, and mix well.

3. Pour the oil into the pot and heat it with high fire. When the oil is heated to 50%, turn to low heat, put the garlic in the pot and fry it slowly until golden brown.

4. Leave a little base oil in the pot. When the fire was heated to 70% heat, fried eel was burned. After the eel changes color and curls, add the fried garlic, cook rice vinegar, pour in soy sauce, soy sauce, stir-fry sugar and rice vinegar.

5. Pour a little water into the pot, add the blanched bamboo shoots and green pepper segments, sprinkle with white pepper, boil, thicken with water starch, and wait until the soup is wrapped inside.