how to stir-fry eel segments

main ingredients: 75g eel, auxiliary materials: 5g onion (white skin)

seasoning: 4g lard (refined), 5g soy sauce, 5g garlic (white skin), 25g cooking wine, 5g pepper (red, sharp and dried) and starch (broad bean).

2. Peel the onion, wash it, and then slice it.

3. Cut the dried red pepper into small pieces.

4. Wash ginger and garlic and cut them into powder.

5. Heat the wok, pour in the oil, scald it slightly, put the lard into the heat, and stir-fry the eel slices.

6. Stir-fry the eel until it rolls, then add the cooking wine, soy sauce, dried pepper, onion and ginger, and cover it.

7. After stewing for a while, just put the fresh soup in, and then stew.

8. After stewing for a while, add starch to thicken, sprinkle with some minced garlic, pour in a proper amount of sesame oil, put on a plate, and then sprinkle with some pepper.

how to deal with the eel

We hold the eel's head with our left hand, grab a handful of salt with our right hand, then touch the fish up and down, and then rinse it several times, and then we can remove the earthy smell and mucus well. Or you can boil the boiling water, put the eel in, scald it for a while, and then wipe it with a clean cloth several times from beginning to end and clean it.

how to cut the eel

when we kill the eel, we can remove the bone together, because the eel's spine is triangular, so we can just cut a knife from the middle of the back and remove the bone. After removing the bone, it will be a long piece. We can cut it into shreds, but this will make it roll, so we can cut it into appropriate sections first, and then cut it in the direction of the bone. Everyone is cutting it.

What can Monopterus albus eat with

Monopterus albus and lotus root are very good together, which can nourish the body well. Monopterus albus is rich in protein and calcium, while some fruits, such as grapes, persimmons, hawthorn and so on, contain more tannic acid, and the combination of tannic acid and protein will generate tannic acid protein, so that protein will lose its original nutritional value, and the combination with calcium will generate insoluble substances, which will reduce the nutritional value of Monopterus albus.