1, perilla eel material: about 8 ounces of eel, 2 ounces of fresh perilla leaves, a little red pepper, sliced ginger and garlic. Method: Burn the oil to 50% heat, drain the eel and put it into the oil. The eel will naturally circle when frying, and then take it out when it is almost cooked. A little oil, stir-fry ginger and garlic, add eel ring and stir-fry red pepper. Add salt, monosodium glutamate, fresh perilla leaves, a small glass of water, cook with warm fire, and sprinkle with sesame oil. Features: Beautiful appearance and fragrant smell.

2. Braised Monopterus albus 1: [Ingredients] Boned Monopterus albus, sliced cucumber, garlic, ginger, red pepper, pepper [Ingredients] 1, wok oil, and add pepper. Dry Chili, stir-fry until fragrant. 2. Stir-fry eel and ginger slices, add soy sauce, cooking wine, a little brown sugar, bean paste and water, and stew for 3 minutes. 3. Add salt, pour in cucumber and garlic cloves and stew for 1 min. When the water is almost dry, thicken the pot. Method 2: Material preparation: the eel is boned and cut into sections, the cucumber is cut into hob meat, and the garlic, ginger, red pepper and pepper method is 1, the oil is put in the wok, and the pepper is added. Dry Chili, stir-fry until fragrant. 2. Stir-fry eel and ginger slices, add soy sauce, cooking wine, a little brown sugar, bean paste and water, and stew for 3 minutes. 3. Add salt, pour in cucumber and garlic cloves and stew for 1 min. When the water is dry, the nutritional value of the thicken pot: eel is sweet, warm and non-toxic. The latest medical research found that "Monopterus albus" extracted from eel meat has the function of lowering and regulating blood sugar; In addition, it is rich in DHA and EPA (the "brain gold" in the health care product market), which not only makes people smart, but also has the functions of inhibiting cardiovascular diseases, resisting cancer and diminishing inflammation.

3. Raw fried eel Materials: 250g raw eel meat, shredded ginger, shredded onion, Shaoxing wine, refined salt, soy sauce, sugar, monosodium glutamate, pepper, wet starch, sesame oil and lard. Practice: Slice the eel skin obliquely upwards, put it in a bowl, add Shaoxing wine, refined salt and wet starch and mix well for sizing. Put soy sauce, sugar, monosodium glutamate, Shaoxing wine and wet starch into a bowl to make sauce. Put the wok on medium heat, when the oil is heated to 50%, pour in the shredded eel, spread it out with chopsticks until cooked, and pour it into the colander. Leave a little oil in the pot, stir-fry the onion and shredded ginger, thicken the sauce with water, pour the shredded eel into sesame oil and stir well, then take out the pot and put it on a plate, sprinkle with pepper.

4. Stir-fried shredded eel Ingredients: 200 grams of water-soaked mushrooms. Accessories: green peas 25g, flour 50g. 750g of vegetable oil (actual dosage 1 00g), 50g of wet starch, 0.5g of pepper, 5g of cooking wine, 25g of soy sauce, 0g of vinegar15g, 2g of refined salt1g, 2g of monosodium glutamate, 0g of sesame oil10g, 50g of sugar. Heat the wok with medium fire. When the vegetable oil is heated to 50% (about 125℃), put the dried mushroom shreds in the wok, fry until crusted, and take them out with a colander. When the oil temperature rises to 60% heat (about 150℃), put it in a pot and fry it until golden brown, then pour it into a colander to drain the oil, and it will become "shredded eel". Put the original pot on medium fire, stir-fry the peas slightly, add 75g of water, cooking wine, soy sauce, sugar and vinegar, add 1g monosodium glutamate when the soup boils, thicken with flour, pour in shredded eel, stir-fry and put on a plate, take out the peppers and sprinkle with sesame oil.

5. fried eel shredded garlic raw materials: 500g eel, garlic sprout 100g, 2 tablespoons Sichuan bean paste, 30g shredded onion, 30g shredded ginger and minced garlic, 0/tablespoon Shaoxing wine/kloc-0, soy sauce 1 tablespoon salt and monosodium glutamate, a little pepper noodles and sesame oil/kl. Output: 1. When buying eels, please ask the seller to help process and debone them; Wash eel slices, shred, add Shao wine and a little salt and mix well for later use; Wash garlic seedlings and cut into sections. #2, wok medium heat, put oil about 100g, heat to 60%, add shredded eel and stir-fry for a while, add bean paste, shredded ginger and minced garlic and stir-fry until the oil turns red, add garlic seedlings and stir-fry until fragrant, and add soy sauce, sesame oil, monosodium glutamate, shredded onion and a little pepper noodles.

6. fried eel silk with coriander stalks Ingredients: 800g live eel, 50g coriander stalks. Seasoning oil 900g, (the actual dosage is about 80g), garlic paste 10g, soy sauce 10g, cooking wine 15g, salt 4g, sugar 2g, pepper 0g, monosodium glutamate 4g, wet starch 20g and sesame oil 30g. Practice: (1) After the live eel is slaughtered, the internal organs and back bones are removed, cut into filaments with a knife tip, add 2g of salt and 2g of wet starch, and mix well. Wash the coriander stalks and cut them into 3 cm long sections. Add cooking wine, sugar, monosodium glutamate, salt and warm starch into a bowl to make a marinade. (2) When the cooking oil is heated to 70% in the frying spoon, pour in the shredded eel, cut it quickly, and then pour out the drained oil. (3) Stir-fry the mashed garlic with the original spoon, then pour in the marinade, add the shredded eel and coriander stalks, stir-fry a few times, pour in the sesame oil, put it in the pot and sprinkle with pepper. Golden color and crisp taste.

Note: Eating eel should not be excessive, and people with bad stomach should be careful; Because eels produce toxins after death, dead eels must not be eaten.