The meat of blood eels is plump and tender, and has the characteristics of nourishing qi and blood, strengthening the stomach and improving eyesight, and strengthening the spleen and body. It is the "aristocratic class" in the eel family and is expensive.

Method 1

Prepare ingredients:

Blood eel

Salt

Oil

Pepper

Cooking wine

Light soy sauce

Scallion white

Ginger slices

Pepper pepper.

1: Wash the blood eel with salt to remove the mucus, remove the guts, cut into sections, marinate with salt and pepper, leave the green onion white, cut the ginger and pepper into shreds.

2: Heat the oil, sauté the green onions and shredded ginger until fragrant, add the chopped bell peppers and pour in the marinated blood eel.

3: Add appropriate amount of cooking wine and stir-fry, add a little water and cook until the blood eel is cooked, add light soy sauce before serving.

Method 2

Prepare ingredients:

Blood eel, soybeans, soybean paste, light soy sauce, sugar, oil, ginger, garlic.

1: Soak the soybeans for half an hour, cut the blood eel into pieces, and fry the pork belly until the oil is released.

2: Fry the pork belly until both sides are golden and oily, add garlic and ginger and saute until fragrant, then add the fish to the pan and fry.

3: Fry the fish on both sides, add the soaked soybeans, and continue to fry over medium heat, turning it slightly to prevent it from sticking to the pan.

4: At this time, put all the seasonings in, add water to cover the fish pieces, bring to a boil, then reduce the heat and simmer until the soup is thick.