Eel (300g)

condiments

Oil (right amount), salt (right amount), red pepper (1), celery (right amount), ginger slices (right amount), Chaoshan pickles (right amount).

step

1. Preparation accessories: Chaoshan pickles+ginger+red pepper+celery.

2. Wash the eel and slice it for later use.

3. Processing accessories: sliced pickles, red peppers, celery and ginger.

4. Heat the pan and oil it.

Step 5 add ginger and pepper

6. Add the eel and stir fry slightly.

7. Put in the right amount of water, which is flush with the fish.

8. Cover the pot and simmer for a while until the fish soup is milky white.

9. Add pickles

10. Shred celery and collect the juice slightly. Here comes the delicious fish.

Recipe introduction

In the offshore area of Chaoshan, fresh marine fish are indispensable on the dining table of Chaoshan people. Every kind of marine fish is cooked with the most delicious ingredients. Not all fish choose shredded ginger, and not all fish can eat celery. Chaoshan people can find the best way to match each kind of fish.

Eel is rich in vitamin A and vitamin E, which are 60 times and 9 times that of common fish, respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. Rich in vitamin A and vitamin E, it is of great benefit to prevent vision deterioration, protect the liver and restore energy. Other vitamins such as vitamin B 1 and vitamin B2 are also very rich. Eel spine has almost everything needed for a perfect calcium source, which is highly praised by scientists at home and abroad, and is recognized as "ideal natural biological calcium source" and "natural supplier of human calcium".

This kind of food, with pickles, is a perfect match.

skill

1. Kimchi is salty. Marinate the fish with a little salt first, and pay attention to the amount of salt.

Don't cook fish for too long, eels are easy to cook. Cooking for a long time affects the taste.