Eel is rich in protein, calcium, phosphorus, iron, niacin and other nutrients. Its calcium and iron content ranks first among common freshwater fishes, and it also contains a variety of essential amino acids for the human body. And unsaturated fatty acids that are beneficial to the human body, it also contains a small amount of fat, vitamin Bl, vitamin Bz and other ingredients. It is a high-protein and low-fat food.

Steaming can retain more nutrients and prevent them from being lost. (Collapse)

Ingredients

Main ingredients

Eel

200g

Accessories

Cooking wine

1.5ml

Salt

0.2g

Springs

0.2g

Ginger

0.2g

Steps

1. Cut open the eel, remove its internal organs, wash and cut into sections.

2. Cut onion and ginger into small cubes and set aside.

3. Place the cut eel into a plate, add cooking wine, onion, ginger, and a little salt.

4. Steam until cooked.

Tips

Eel has a layer of slippery mucus, which needs to be washed away with boiling water, otherwise there will be a fishy smell.