Materials:

300g eel, 1 00g garlic, 1 root cucumber, 50g red pepper, 5g Jiang Mo, 50g parsley, 2 tablespoons Pixian watercress (30ml), 1 teaspoon cooking wine (5ml) and1tablespoon soy sauce (/.

Exercise:

1, garlic peeled, cucumber washed and cut into diamond-shaped pieces, red pepper washed and pedicled and cut into diamond-shaped pieces, celery cut into pieces, Pixian watercress chopped.

2. Remove the head, tail, bone and viscera of the eel, wash it with salt water to remove mucus, cut it into sections about 3 cm long, and marinate it with a little salt, pepper and cooking wine 15 minutes.

3. Heat the wok, add 1 tbsp (15ml) of oil, add the wok and stir-fry to change color, and take it out for later use.

4. Wash the pan, heat it, add 2 tablespoons (30ml) of oil, and add Pixian watercress to stir fry.

5. Add garlic and stir fry.

6, add the right amount of broth, boil, and burn for a few minutes.

7. Add eel and cucumber and bring to a boil.

8. When the cucumber changes color, add red pepper and burn it together.

9. When the soup is concentrated, add parsley and stir well. Season with sugar and chicken essence. When cooking, you can pour in 1 teaspoon (5ml) of sesame oil and cook.

Tip: How to make Pixian watercress:

Materials (70kg finished product):

22 kg of beans (also called broad beans), 53 kg of fresh peppers, 5.5 kg of flour and 12 kg of salt.

Exercise:

1. Wash kidney beans, shell them, cook them in boiling water for one minute, take them out, cool them in cold water, remove debris, soak them for three to four minutes, then take them out, mix them with flour, spread them evenly in a dustpan and put them in a fermentation chamber for fermentation, and control the temperature at about 40 degrees.

2. After six to seven days, yellow mold grows on watercress, and the initial fermentation is completed.

Boiled eel

Materials:

500g of eel, 20g of bean sprouts (or other vegetables)100g, 50g of Pixian watercress, 0g of dried chilli10g, 20g of prickly ash, 0g of onion100g, 20g of Jiang Mo, 20g of minced garlic, 400g of stock, appropriate amount of salt and appropriate amount of chicken essence.

Exercise:

1. The head and internal organs of the eel are removed (by the staff of the meat stall) and washed (salt can remove the mucus of the eel when washing), drained and cut into sections.

2. Marinate with white pepper and cooking wine.

3, 80 grams of onion shredded 20 grams chopped, dried pepper cut into sections with scissors.

4. Put 2 tablespoons of oil into the wok, dry the pepper segments and peppers, fry until brown, remove (turn off the fire) and chop them up for later use.

5. Turn on the fire again. When the oil is heated to 60%, stir-fry the shredded onion until fragrant. Stir-fry the bean sprouts and put them in the bottom of the big bowl.

6. Add 2 tablespoons of oil to the wok. When the oil is heated to 60%, add chopped Pixian watercress and stir-fry until fragrant (medium heat). Add Jiang Mo, chopped green onion and minced garlic and stir-fry until fragrant. Add stock and bring to a boil. Stir the eel pieces. After the eel changes color, add salt and light soy sauce, take it out of the pot and put it in a bowl. Sprinkle chopped dried peppers and peppers on the surface.

7. Wash 2 tablespoons of oil in the wok and pour it on the eel section when it is 60% hot.

Fried shredded eel

Materials:

Live eels, onions, ginger and garlic.

Seasoning:

Cooking wine, soy sauce, soy sauce, sugar, pepper, sesame oil, starch.

Exercise:

1, soak the live eel and cut it into shredded eel;

2. The shredded eel is eviscerated, washed with blood stains, cut into inches, drained, and mixed with appropriate amount of starch for later use;

3. Heat the wok, add vegetable oil to heat it, add onion, ginger and minced garlic to stir fry, and add shredded eel to stir fry quickly;

4. Cook the cooking wine until it stinks, stir-fry with soy sauce, soy sauce and sugar quickly;

5. Stir-fry until the soup is thick, then take it out of the pan and put it on the plate. Sprinkle some pepper and pour sesame oil on it.

Fried eel

Raw materials:

Eel, garlic, watercress, ginger slices, onion, soy sauce, salt, monosodium glutamate, watercress powder, star anise, pepper, cooking wine.

Exercise:

1, marinate in advance 10 minute, enlarge the ingredients, pepper, salt, pepper and cooking wine.

2. The eel is washed and cut into 6 cm long sections. Peel and wash garlic, and cook (or steam) it in cold water for later use. Chop the watercress.

3. Put the wok on high fire, heat the oil to 70%, add the eel and stir-fry until it is raw, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until it is soft and cooked. Add monosodium glutamate and water bean powder to the pot and serve.

Braised eggplant with eel

Raw materials:

300 grams of eel, 500 grams of purple eggplant, appropriate amount of green and red pepper, and a little minced garlic.

Seasoning:

1 tsp soy sauce, 1 tsp soy sauce, 1/2 tsp salt and 1/4 tsp sugar.

Exercise:

1, eel washed and cut into sections, eggplant cut into strips (eel and eggplant are the same length);

2. Heat the oil in the pot, fry the eggplant, take it out and drain the oil;

3. Leave a little base oil in the pot, pour in minced garlic and stir fry, add green pepper and stir fry the eel evenly;

4. Pour in eggplant, add light soy sauce and soy sauce, stir well, add a little water, cover and stew for 5 minutes, sprinkle with salt and mix well!

Eel porridge

Raw materials:

Three fish (eel bones) and a cup of rice.

Composition:

Salt10g, shredded ginger, cooking wine, chopped green onion, pepper and sesame oil.

Exercise:

Cook a pot of rice porridge as written above.

1. In the process of porridge cooking, the yellow croaker is cut into pieces and preserved with shredded ginger, cooking wine and salt;

2. Pour in milk and boil, pour in croaker, mix well with a spoon, then boil, cover and stew for five minutes;

3. When eating, choose to add pepper, sesame oil or chopped green onion.

Steamed eel

Raw materials:

Monopterus albus, salted pork, ginkgo fruit.

Seasoning:

Beer, monosodium glutamate, ginger, garlic, chives.

Exercise:

1, the Monopterus albus passes through the water (that is, blanching), and the outer mucus is removed and washed. Cut into small pieces for use;

2. Slice the bacon (the thinner the better), add water and cook it as soon as possible after cooking.

3. Slice ginger and crush garlic;

4. Take a plate, put the eel at the bottom, put the ginger and garlic together, put the meat slices on it, and put the ginkgo nuts on it;

5, sprinkle with monosodium glutamate, add beer, steam in cold water for 20 minutes; (In order to be more delicious, you can seal the fresh-keeping mold. )

6, when the pot, sprinkle with chopped green onion, pour hot oil, you can eat.

Grams of food:

Eel should not be eaten with dog meat, dog blood, pumpkin, spinach and red dates.

Eel+spinach = diarrhea

Eel+dog meat = easy to get angry and relapse.

Eel+Cucumber = Similar in nature