Input preparation: large flower brocade eel meat 750 grams (flower brocade eel each weighs about thirty to forty pounds, the flower brocade eel head removed from the treatment, remove the viscera washed), 5 grams of ginger, 5 grams of onion slices, 5 grams of scallion white segment. Seasonings homemade foie gras 35 grams, peanut oil 20 grams

Practice steps: 1, flower brocade eel meat cut into 5 cm square section, add foie gras marinade for 10 minutes.

2, Jia Shun brand casserole on the gas stove set to medium heat, 20 grams of peanut oil into the pot to 60% heat, add ginger, onion slices, scallion white section of the fire sautéed out the flavor, the pot into the marinated eel section of the flower brocade, cover the lid with the gas stove in the middle of the fire slowly fire can be made for 8 minutes.

Foie gras (sauce) contains 40-60% fat, equivalent to the cream that decorates the cake. In these fats, unsaturated fatty acids account for 65% -68% of the total fat, while the other one-third is saturated fatty acids. In addition every 100 grams of foie gras contains 4.5-7 grams of lecithin, which is 3 times more than normal foie gras. The unsaturated fatty acids in foie gras, containing copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, have high medicinal value. It can increase enzyme activity in the body, mediate calcium and phosphorus metabolism, reduce blood cholesterol levels, soften blood vessels and prevent cardiovascular disease.

Foie gras is a high cholesterol food, and its rich in saturated fatty acids in the fat will increase the body's cholesterol content.