The shape of the eel, especially the head, looks like a snake, which makes people look a little scared, but it tastes delicious. The more you eat it, the more you want to eat it. The whole body of the eel is slippery and fast, and it will slip away if you are not careful. The more you want to catch it, the more you want to push it, the faster it runs, so you should pick it up gently. The eel is rich in nutrients such as protein, fat, calcium, phosphorus and iron, and vitamins, and it is a kind of high protein and low vitamin.

Because the whole body surface of eel is alkaline protein mucus, and the bones inside the body are triangular in shape, which is scary to grow, it is very difficult to handle. After all the restaurants fall dizzy, use hot water with white vinegar and salt to iron the surface mucus, fix the head on the chopping board with a knife or awl, then cut a knife from the belly to the bone from beginning to end, then pick the bones along the bones with one knife, then remove the bones at the neck with one knife, and go in with a horizontal knife to remove the fish from top to bottom.

It's best for the family to let the sellers in the farmer's market clean up. If you handle it yourself, there is a very simple way: boil the water from the pot, put white vinegar and salt into the water, pour the live eel quickly, cover it with the pot cover immediately, and blanch it without any movement. When the eel is rolled up into a zero shape and its mouth is opened, it can be taken out and washed, put it on the chopping board, fix its head with its left hand, and let its belly face itself with a knife in its right hand. The second knife removes the bone from head to tail along the bone, and the third knife removes the bone at the neck first, then goes in with a horizontal knife to remove the fish bone from top to bottom, then removes the viscera and blood strips from the head, washes them, and then changes the knife into pieces or strips for later use.

The practice of pickled eel. Pickled pepper can effectively remove the bloody smell of eel and enhance its delicacy. Eels must be eaten alive. Dead eels have toxins, and blood stains should be thoroughly washed.

(1) The cut eel segments or slices are easy to taste from the outside. If the scalded eel is burned directly, it needs to be oiled first.

(2) Boil the oil from the pan, the oil is enough to cover the eel slices, and the oil temperature is 80% hot. If you want to smoke, put the eel slices in, fry them until they become discolored and curly, and take out the oil control. Then put100g garlic seeds in and fry them to yellow, and take out the oil control for later use. Put100g garlic moss segments in and take out the oil immediately for later use.

Chop onion and ginger10g for later use, and cut 50g pickled pepper into sections for later use.

(3) Leave the bottom oil in the pan, the oil is hot, add the minced onion and ginger, and stir-fry the garlic until fragrant, add 20 grams of Pixian bean paste, add pickled peppers to stir-fry the red oil, add eel segments and garlic moss segments, pour in cooking wine, stir-fry evenly, add half a spoonful of pickled pepper water, continue to stir-fry evenly, add 2 grams of salt and 2 grams of white sugar, and continue to stir-fry.