Eel is rich in DHA and lecithin, which are the main components of cell membranes of human organs and tissues, and are indispensable nutrients for brain cells; Eel contains "eel essence" which can reduce and regulate blood sugar, and contains little fat, which is an ideal food for diabetic patients. Eel is rich in vitamin A, which can improve eyesight and promote skin metabolism. Eel has the effects of invigorating the middle energizer, nourishing blood, removing stagnation, warming yang and invigorating spleen, nourishing liver and kidney, expelling wind and dredging collaterals, etc. It is suitable for internal hemorrhoid bleeding, proctoptosis due to qi deficiency, emaciation after delivery, female labor injury, uterine prolapse, lumbago due to kidney deficiency, limb weakness, rheumatism paralysis, mouth and eye deviation, etc.

Common practices in Shanghai

One: salt and pepper

1. Chop onion and ginger into fine powder;

2. Remove the head and tail of the eel, remove the spine, wash it, put a cross knife in the belly of the fish, change it into a diamond-shaped block, add cooking wine, refined salt, minced onion and ginger, pepper and starch, mix well and marinate for taste;

3. Heat the wok with oil until it is 70% hot, put in eel pieces, fry them into rolls and take them out;

4. When the oil temperature rises, pour in the fish roll and fry it until the skin is crispy and fragrant, and take it out to control the oil;

5. Heat the sesame oil in the wok, add the minced onion and ginger to fry until fragrant, add the eel roll to stir fry, and sprinkle with salt and pepper to stir well.

Two: Stir-fried eel (if you don't like to eat green peppers, you can also use shredded water bamboo instead)

1, eel slices are repeatedly rubbed with refined salt, washed with clear water and drained;

2. The eel and the green pepper are cut into thick shreds respectively;

3. Mix the soy sauce, monosodium glutamate, sugar, starch and soup into a sauce;

4. Put the wok on a strong fire, add a small amount of oil, heat it to 50%, add shredded eel and stir-fry, then add refined salt and wine to stir-fry and serve;

5. Wash the wok, add a small amount of oil and burn it to 30% heat, add shredded green pepper and stir-fry until it is cut off, add shredded eel and stir well, and finally cook the sauce, collect the juice and brighten the oil, pour the sesame oil, and turn the pan into a plate.

Three: Braised eel slices

① Slice the eel, cut it into 4 cm long pieces, wash it, and slice the garlic cloves. Ginger is shredded.

(2) Heat the pan, add oil, and cook until it is half done. Stir-fry the eel slices in the pan until the surface is slightly burnt, and pour them into a colander to filter oil.

(3) Heat the oil pan until it is half cooked, add the garlic slices and fry them slightly, stir-fry the eel slices, Shaoxing wine, soy sauce, salt, lacquer vinegar and shredded ginger, then add the cold soup to stew for 1 min, thicken it with cornstarch water, pour in sesame oil and sprinkle with pepper.