Eating eel steamed will lose less nutrients, but it tastes best when braised in braise. After killing, the blood must be washed clean, because there are many parasites in the eel's body. To clean it thoroughly, it is best to blanch it in boiling water.

Eel is difficult to eat if it is not cooked well, mainly because of the fishy smell. There are three keys to removing the fishy smell: 1. Add rice wine when marinating; 2. Add a large amount of garlic and white pepper; 3. Add vinegar during the cooking process, which can remove the fishy smell and make the dishes taste better. It tastes more delicious.

Eel is difficult to handle. It is best to ask the store to handle it for you when you buy it. It is more convenient to remove the internal organs and bones and then handle it yourself.

Now I will introduce to you a delicious and easy-to-make sour-braised eel

Ingredients: 2 eels, 1 head of garlic, 10 pieces of winter bamboo shoots, each of green and red peppers

Seasoning: 1 spoon of dry starch (5g), 1 spoon of rice wine (15ml), 1 spoon of rice vinegar (15ml), 1 spoon of light soy sauce (15ml), 1/2 spoon of sugar (3g) , 4 spoons of water or stock (60ml), 1/2 spoon of white pepper (3 grams), 1 spoon of water starch (15ml)

1. Peel the garlic and cut in half. Remove the seeds from the green and red peppers and cut them into 4cm long strips. Wash the winter bamboo shoots, slice them into slices, blanch them in boiling water for 2 minutes, take them out and set aside.

2. Remove the internal organs, bones and wash the eel, cut it into 5 cm sections, drain the water, put it in a bowl, add a spoonful of rice wine and a spoonful of dry starch, and mix well.

3. Pour oil into the pot and heat it over high heat. When the oil is 50% hot, turn down the heat to low, put the garlic into the pot, fry it slowly until golden brown and take it out.

4. Leave a little base oil in the pot. When the heat reaches 70%, add the eel and stir-fry. When the eel changes color and becomes curled, add the fried garlic and cook in rice vinegar. , pour in light soy sauce, dark soy sauce, sugar and rice vinegar and stir-fry.

5. Pour a little water into the pot, add blanched winter bamboo shoots and green and red pepper segments, sprinkle in white pepper, bring to a boil, thicken with water starch, wait until the soup is completely coated Just stay inside.