Of course you can. Can be steamed, stewed, braised, braised, braised, simmered, etc. , or fried, fried, boiled, fried, baked, etc. For example:

Chinese cabbage and eel soup

Ingredients: 275g of Chinese cabbage, eel 1 strip (about 500g), medlar15g, 3 slices of onion, 3 slices of ginger and 800g of milk soup.

Practice of Chinese cabbage and eel soup

1. Wash the Chinese cabbage and cut it into sections. The head of the eel is cut off, the internal organs are taken out, scalded with hot water, and cut into 1 cm thick slices with a top knife.

2. Add water to the pot and bring to a boil. Add 1 spoon of refined salt and vinegar, add eel slices, blanch them thoroughly and take them out.

3. Add milk soup, onion and ginger slices to the pot and bring to a boil. Add eel slices to boil, add 3 tablespoons cooking wine and simmer for about 20 minutes.

4. Add the cabbage to be slightly cooked, add 1 spoon vinegar, appropriate amount of refined salt, 1 spoon pepper, turn off the fire, and add 1/3 spoonfuls monosodium glutamate.

5, out of the pot, into the soup bowl, sprinkle with medlar, you can eat.

Eel alias: Monopterus albus, Monopterus albus, Monopterus albus, Fish, Monopterus albus, Snake Fish, Monopterus albus Carp, Ma Genan, Monopterus albus, Rattan Monopterus, River Monopterus, Freshwater Monopterus, Lake Monopterus, Pu Monopterus, Creek Monopterus, Hairy Monopterus, Seven Star Monopterus, and Black Eared Monopterus.

Primordium: An eel belonging to Vertebrate, Anguilla, Anguilla and Anguilla.

Nutritional components: The edible part of fresh eel contains protein 18.6g, fat 10.8g, sugar 2.3g, nicotinic acid 3.8mg, vitamin E 3.6mg, potassium 207mg, magnesium 34mg, iron/kloc-0.5mg and iron 1.653. Selenium is 33.66 micrograms, in addition, it is rich in eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), various monoenoic acids, carnosine, carnosine and so on.

Tropism of nature and taste: flat in nature and sweet in taste. Enter the liver and kidney meridians.

Efficacy: It has the functions of reducing blood fat, resisting atherosclerosis, inhibiting platelet aggregation, lowering blood pressure, preventing and treating cancer, improving eyesight and caring skin. , and has the reputation of "ginseng in water". It is suitable for fatigue bone steaming, rheumatic joint pain, beriberi, rubella, infantile malnutrition, metrorrhagia, intestinal wind, hemorrhoid and leakage, and ulcer.

How to eat: Eel meat is tender, sweet and smooth, rich in gum and fat. It can be steamed, stewed, braised, braised and simmered. Or fry, fry, boil, fry and bake. Taste is diverse, and its pickled products are dry, fragrant and fresh, which are more favored by people. The swim bladder of a big eel can be made into a valuable eel belly. It is advisable to take about 200 grams per meal.

Avoid: people with spleen and stomach weakness after illness and diarrhea with excessive phlegm should avoid taking it. According to the researchers, the surface mucus of eel is highly toxic and should be paid attention to in the initial processing. Its serum is also toxic and it is not allowed to touch the wound. In addition, it is forbidden to drink raw eel blood and not eat raw eel.