When it comes to eel, it is really a matter of opinion. Some people say that eel is like a snake, do not dare to eat. People who know know, eel has high nutritional value, rich in protein, can replenish blood and strong body. Some people like to pop crispy leek moss fried eel, spicy and fresh. Some people like to fry eel slices, the flavor is a little tough, no triangular thorns eat up refreshing. However, my family likes to cut eel into chunks and stew it until it melts in your mouth. The fat of the pork and the flavor of the eel seep and blend into each other. When the hard and harmless slender bone slides cleanly from the mouth, the texture and flavor are maximized.

Among the fresh food of the river, eel is said to be "the tonic of summer, and eel is the first". Because the eel in the spring for life and food, in the summer and fat and delicious, nutrient-rich, not only good taste, but also a variety of physical conditions of people have a tonic effect, so the folk have "summer eel race ginseng," said. Soak the eel in warm water for one minute. You can try the temperature of the water with your hand and feel it is a bit hot. Pour a spoonful of salt into the palm of your hand and massage the eel all over from head to tail. Massage back and forth a few times and the slime will ooze out of the eel. Rinse with water and wipe clean. It's easier and quicker to wash with loofah. The skin of the eel will not be damaged at all when washed this way.

Cut the meat into small pieces, stir fry until the oil, then pour a little vegetable oil, add ginger and garlic cloves, add the right amount of sugar, soy sauce, cooking wine and other seasonings to stir fry, and then pour in the eel segments and continue to stir fry. Stir fry for two minutes, pour two bowls of water and stew for twenty minutes. And cut the onion and green pepper into small pieces and set aside. When the pork and eel are cooked, add the onion and green pepper, add a little soy sauce and stir-fry well. If there is not much soup, pour a little water along the wall of the pot and simmer for another minute.

The eel segments made this way are delicate and delicious. Put it in your mouth, take a gentle slurp, and the thin bones come out. Whether it's pork, eel, onions, or green peppers, it becomes more flavorful. Finally no soup, it's delicious with rice and noodles. Of course you can also make it sweet or spicy to your liking. No matter how you do it, braised eel tastes tender and delicate.