Eel, also called eel, is a common delicacy in our hometown. The body of eel is elongated into a cylindrical snake shape, with a body length of about 20-70 cm and a length of up to 1 meter. China's Yangtze River Basin, Liaoning and Tianjin produce more, and the production period is from June to October, with the most fertile ones produced from June to August. Eel is an economical edible fish and is generally sold as live fish. Most of the eels on the market are artificially cultured. The eel meat is tender and delicious, and has high nutritional value. The protein content of every 100 grams of eel meat reaches 17.2-18.8 grams, and it also contains a variety of vitamins.

Braised eel segments

There are many ways to cook eel. Different cooking methods give different taste experiences. I like to eat them all. Now I will share the cooking methods I know:

Stir-fried eel with shredded eel

The simplest and delicious way to make eel is to stir-fry eel with shredded eel. Wash the eel, remove the bones and cut it into thin strips. Then cut the green pepper into strips. Heat the oil in the pot until it is hot. Add the green pepper shreds and the eel shreds and stir-fry them together. Add an appropriate amount of salt, and add some oyster sauce and dried chili peppers. and peppercorns for flavor. Simple, delicious and easy to cook.

Stir-fried eel and braised eel:

In a casserole, heat the oil and sauté the onion, ginger and garlic, add the bean paste, add the eel segments, water and condiments, and cook until the juice is reduced. Nutritious and delicious, very satiating.

Braised eel segments 2 eels soaked in oil

Wash the eels and cut them into segments, then add onions, ginger, peppercorns, pepper segments, an appropriate amount of salt, monosodium glutamate, and cooking wine, stir evenly, and marinate 10 minutes. Then pour scallion oil over the eel segments and sprinkle with minced garlic and sesame seeds.

Oil-soaked eel and shredded eel

Buy eel the size of your little finger, take it home and feed it for 24 hours with water and a few drops of sesame oil. Take it out and drain it the next day and put it in a basin. Use a little white wine to drink the eel. Remember to cover it with a lid and put oil in the pot (subject to completely submerging the eel). When it is 60 to 70% hot, put it in Put the eel in the pot until it is plated and take it out of the pot. Then leave 2 to 3 ounces of oil in the pot, stir-fry ginger, garlic, Sichuan peppercorns, a little pickled pepper, add eel and stir-fry for 2 minutes, add a little soy sauce, then add dried red sea pepper and stir-fry until almost dry, add chicken essence and MSG Stir-fry a few more times, sprinkle with chopped green onion and serve.