Ingredients: 750g eel Accessories: 50g onion (white skin).

Seasoning: 40 grams of lard (refined), 50 grams of soy sauce, 5 grams of garlic (white skin), 25 grams of cooking wine, 5 grams of pepper (dried red tip), 25 grams of starch (broad bean), 5 grams of ginger, 5 grams of sesame oil and 5 grams of pepper.

Steps:

1. Nail the head of Monopterus albus, then cut it open from beginning to end with a knife, take out the internal organs and spine, and then cut Monopterus albus into small pieces.

2. Peel the onion, wash it and cut it into pieces.

3. Cut the dried red pepper into small pieces.

4. Wash ginger and garlic and cut into pieces.

5. Heat the wok, pour in the oil, slightly burn it, add lard, and add eel slices to stir fry.

6. Stir-fry the eel until it boils, then put the cooking wine, soy sauce, dried pepper, onion and ginger in and cover it.

7. After a while, put the fresh soup in and simmer.

8. After a while, thicken with starch, sprinkle with minced garlic, pour with sesame oil, put on a plate, and sprinkle with pepper.

How to deal with eels?

We hold the eel head in our left hand, grab a handful of salt in our right hand, then touch the fish up and down and rinse it several times, so that we can get rid of the earthy smell and mucus very well. Or you can boil the boiling water, put the eel in it, scald it for a while, and then wipe it with a clean cloth several times from beginning to end.

How to cut eel?

When we kill Monopterus albus, we can remove the bones together, because the spine of Monopterus albus is triangular, just cut a knife from the middle of the back and remove the bones. After removing the bone, it will be a long piece. We can cut it into silk, but this will make it roll up, so we can cut it into appropriate sections first and then cut it along the direction of the bone. Be careful when cutting, because the skin of Monopterus albus is very slippery.

What can eels eat with?

Monopterus albus and lotus root are very good together, which can nourish the body well. Monopterus albus is rich in protein and calcium, while some fruits, such as grapes, persimmons and hawthorn, contain more tannic acid. Tannic acid combined with protein will produce tannic acid protein, which will make protein lose its original nutritional value. When combined with calcium, it will produce insoluble substances, which will reduce the nutritional value of Monopterus albus.