Eel is a cartilaginous fish. Not only does it look appetizing when cooked, but the most important thing is that eel has no spines on its body, making it very suitable for children at home. Eel is a common ingredient in Jiangsu and Zhejiang areas. Most eels are cooked in braised sauce. When we often go to restaurants to eat, we can also see braised eel. In order to make this dish well, the key point is to remove the fishy smell of eel, so that it will be fragrant when it comes out of the pot. Which region's delicacy is braised eel? How should a novice make it at home?

First start slaughtering the eel, prepare a thicker wooden board with long nails on it, and nail the eel's head Put it on the wooden board, then straighten the eel with your hands, and then use a knife to remove the internal organs of the eel. Then the slaughter is completed. Then, rinse the cut eel segments with water, peel the ginger, cut into shreds, and millet. Clean the chili peppers and garlic sprouts, cut them into pepper rings, and cut the garlic sprouts into diagonal sections and set aside.

Turn on the stove and light the fire, clean the pot and put in the base oil. When the oil is 80% hot, pour in the eel and fry until the eel changes color completely. Then add a little cooking wine and continue to stir-fry evenly and set aside. Brush the pot again. Cleanly add base oil, add ginger, spicy millet, white garlic sprouts, and pickled peppers, stir-fry over low heat until fragrant, then pour in the eel from before and stir-fry evenly, then add light soy sauce and dark soy sauce and stir-fry evenly. Finally, add two spoons of water, bring to a boil over high heat, then turn to medium-low heat, simmer for another three minutes, open the lid, add the garlic leaves and stir-fry evenly, then switch to high heat to reduce the juice for one minute, add an appropriate amount of salt, drizzle with a little pepper oil, and a small amount of chicken essence , stir-fry evenly and take it out of the pan and onto a plate.

When selecting eels, the ones with soft skin, grayish-yellow color, fine meat and no smell are better. It is best to cook and eat eels immediately after slaughter, because eels easily produce histamine after death, which can easily lead to poisoning and is not good for human health. Eel is rich in DHA and lecithin, which are the main components of the cell membranes of various organs and tissues of the human body, and are indispensable nutrients for brain cells. Eel contains eelin, which lowers and regulates blood sugar, and contains very little fat, making it an ideal food for diabetics. Eel is rich in vitamin A, which can improve vision and promote the metabolism of skin membranes.