The eel, or eel as we call it, is one of China's famous specialties because it looks like a snake, so some people call it "snake fish". Eel meat is delicious, and less meat thick, and other freshwater fish than, is really unique. So I'll introduce you to several delicious ways to make eel.

1, crispy burst eel: eel shredded, blanched with boiling water to remove the spare. Sit in a pot on the fire pour oil, oil is hot under the garlic slices fried, into the carrot silk, mushroom silk, eel silk stir fry, add salt, cooking wine, pepper, sugar seasoning. Add shredded watermelon rind stir-fry over high heat, thicken with water starch, drizzle sesame oil out of the pan can be.

1, braised eel: eel removed viscera with warm water to wash off the eel body mucus, do not go to the bone, cut into inches to spare. The onion Xian clean cut into small sections; ginger, garlic clean slices spare. Heat the oil in the frying pan to 80% hot, put ginger, garlic, scallions stir fry flavor, pour into the eel section, add white wine, soy sauce, Zhenjiang vinegar, sugar stir fry for 3 minutes, pour into the boiling water, the water over the eel, cover the lid of the pot into a small fire stew for 30 minutes. 30 minutes later, high heat to collect the soup, to be thickened soup sprinkled with white pepper, dotted with some chopped scallions can be out of the pot.

3, pickled eel

First of all, prepare the materials: eel, pickled pepper, ginger, garlic, soy sauce, vinegar, salt, monosodium glutamate (MSG), cooking wine, sugar, oil, ready to ginger eel processed, cleaned and cut into segments, pickled pepper and ginger cut into pieces, garlic slices, ready to frying pan with oil to heat up the eel and evenly stir-fried into the pickled pepper, ginger and garlic slices, stir-fried after the aroma of the wine and evenly stir-fried, put in the eel, ginger and garlic slices, put in the cooking wine and evenly stir-fried, put in the eel, ginger and garlic slices, stir-fried after the aroma, put in the cooking wine and then stir-fried, and then stir-fried. Put soy sauce, salt, sugar and broth, cover the lid and change to low heat, cook until the eel is soft and rotten, open the lid, put, monosodium glutamate, green onion, vinegar, the last big fire juice out of the pan can be.

4, stewed eel

first of all, prepare materials: eel, onion, garlic, ginger, chicken broth, sesame oil, monosodium glutamate (MSG), dry starch, vinegar, salt, ready to deal with the eel with water, clean, cut into segments, eel segments into the dry starch in the eel segments to grasp the standby, ready to frying pan with oil to heat up the eel segments wrapped in starch, fry for about 1 minute or so, take out the eel, frying the good! Put the fried eel into a bowl, put vinegar, chicken broth, monosodium glutamate (MSG), salt and ginger, prepare a cage drawer, put on the steam for about 30 minutes, another frying pan with oil and heat, put onion and garlic frying fragrance, put chicken broth, vinegar, salt, MSG, boil, and finally poured into the eel on the segment on the can be.

Here's a tip, eels may contain toxins after half a day's death, so you can't eat them.