Monopterus albus, also known as eel, is called scaleless and spiny fish, which is delicious. When buying eel, tell the boss that the way to eat it is to burn eel segments, so that when the boss kills eel, he will only cut a knife on the eel belly and remove the intestines to facilitate the burning of eel segments. Whether it is fried or stewed, it is delicious. The old three condiments, such as onion, ginger and garlic, which are most in tune with fish, are indispensable, which determines the taste and taste of the dishes. His grandmother Guo was very worried when she saw him absorbed. After asking why, she said, "Empress Dowager Cixi has tasted all the royal banquets and delicacies, but she has never eaten local snacks. Why not celebrate her birthday with Xiangcheng's famous food and make her happy? "

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. It will make cooking not so simple. For example, scale-free benthic freshwater fish will cause its earthy smell to be seriously removed; Although the meat of Monopterus albus is tender, it is not easy to handle if it is slippery.

The nutritional value is very high, and the eel is the fattest around midsummer, so the eel will have a heavy earthy smell, and most people will not deal with it. The eel is too heavy to eat at all. In fact, the smell of Monopterus albus is very beautiful. There is a folk saying that "Monopterus albus participates in summer". There are fried panlong eel, crispy eel segments ... salt and pepper, pickled eel. There are many models and different practices. Live eels, then take them home and kill them, cut them off and put them aside for later use. Then put a proper amount of water in the pot and boil it. How can eels eat well? Today, let's make a "Braised Monopterus albus", which is delicious. I can't bear to dump the onions and shred them for later use. Heat oil, add shredded eel, stir fry, and drain oil for later use. Heat the oil in the pot again, add the above ingredients, stir fry, add salt, stir fry the bean paste until fragrant, add a little cooking wine and cook for 5 minutes, then put the leek in the pot, and a delicious eel is ready.