Material preparation: the eel is boned and cut into sections, the cucumber is cut into hob meat, and garlic, ginger, red pepper and pepper are used.

Exercise:

1, put oil in the wok and add pepper. Stir-fry dried chilies and take them out.

2. Stir-fry eel and ginger slices, add soy sauce, cooking wine, a little brown sugar, bean paste and water, and stew for 3 minutes.

3. Add salt, pour in cucumber and garlic cloves and stew for 1 min. When the water is almost dry, thicken the pot.

Nutritional value: Eel is sweet, warm and non-toxic. It enters the liver, spleen and kidney meridians, can tonify deficiency, remove rheumatism, dredge meridians and strengthen bones and muscles, and is mainly used to treat tuberculosis, wind-cold-dampness arthralgia, postpartum diarrhea and purulent blood disease. The latest medical research found that "Monopterus albus" extracted from eel meat has the function of lowering and regulating blood sugar; In addition, it is rich in DHA and EPA (the "brain gold" in the health care product market), which not only makes people smart, but also has the functions of inhibiting cardiovascular diseases, resisting cancer and diminishing inflammation.

Note: Eating eel should not be excessive, and people with bad stomach should be careful; Because eels produce toxins after death, dead eels must not be eaten.