Monopterus albus is rich in nutritional value, protein, fat, calcium, phosphorus, iron, vitamins and various phytochemicals, and it is a good tonic. It is mainly used for treating asthenia, chronic diarrhea and dysentery caused by deficiency of qi and blood. Monopterus albus also has the function of dredging collaterals and facilitating joints, and patients with rheumatism can choose to soak Monopterus albus in wine for eating or drinking.

Fried eel is delicious. After the eel is fried, it will become fragrant and tender, without fishy smell, and it is particularly enjoyable to eat.

1. Raw materials preparation: Monopterus albus, ginger, garlic, red pepper, dried pepper, green pepper, pepper, soy sauce, cooking wine, beer, salt and rapeseed oil.

Second, cooking steps: the first step is to remove mucus. As we all know, Monopterus albus lives in the mud in the water, so Monopterus albus will have a strong earthy smell, and ordinary people will not treat it. The produced Monopterus albus has a strong smell and cannot be eaten at all. In fact, a large part of the fishy smell of Monopterus albus is on the mucus of its body, so the mucus must be removed before it is cooked. The practice is: put the bought and slaughtered Monopterus albus into a basin, then add warm water, add salt and raw flour and stir well. Then continue to rub with your hands for a period of time, and the mucus will be separated from the eel, and then it will be cleaned by washing it with clear water several times.

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Step two, marinate the eels. Cut the processed Monopterus albus into pieces, put it in a bowl, add a proper amount of cooking wine, salt and a little pepper, grab it evenly with your hands, and marinate it for about 10 minute. After pickling, eels can become more delicious, and the earthy smell in eels can be removed.

Step 3, processing auxiliary materials. Wash ginger and slice for later use; Peel off the garlic skin, clean it, and pat it flat with the back of a knife; Remove the pedicels from the peppers, clean them, put them on the chopping block and cut them with a knife. Remove the seeds inside and cut them into cubes with a knife for later use.

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Step four, fry the eel. Heat the pan, pour in some rapeseed oil, heat the oil to half-cooked, add the marinated eel segments, fry until both sides are golden, and serve.

Step five, fried eel. Add a proper amount of rapeseed oil to the pot, heat it with high fire, and after the oil is boiled and fried, put the minced garlic and ginger into the pot and stir fry. After stir-frying, stir-fry the chopped red pepper and dried pepper in a pot. 1 min later, stir fry the fried eel segments in the pot, mix them with the ingredients, and add a proper amount of light soy sauce to stir fry. This process must be sizzled, so that

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