Monopterus albus has parasites. There are about 20 kinds of parasites that Monopterus albus can infect, such as nematodes or trematodes, which are the most common. Although there are parasites in Monopterus albus, it can still be eaten if it is handled properly and clean. Here are some delicious dishes of Monopterus albus to share with you.

First, fried eel. Ingredients: eel? Accessories: ginger, green pepper, onion?

Practice: Wash the surface of Monopterus albus with running water, and then put it into the pot. After the eel is put away, evenly sprinkle a layer of salt on the surface of the eel, then rub it with your hands, and then rinse it with running water to wash off the mucus on the surface of the eel. Then remove the internal organs and other inedible dirty things of Monopterus albus and wash them repeatedly. After washing, cut into long pieces of moderate size and marinate with cooking wine to remove fishy smell. Then slice the ginger, cut the green pepper into small pieces, and chop the green onion. Put the oil in the pan, remove the excess water of the eel when the oil is hot, pour the eel into the pan and stir-fry until the eel changes color, add the onion, ginger and green pepper and continue to stir-fry, when it is about to be cooked, add a little pepper and salt to taste and stir-fry until it is cooked.

Second, steamed eel practice Ingredients: eel sauce beef (or other meat slices) Accessories: green onions, ginger?

Practice: Wash the eel, cut it into sections, blanch it in boiling water, and remove it after discoloration. Prepare a plate, spread a thin layer of sauce beef slices on the surface of the plate, then spread a layer of eel segments on the sauce beef slices, evenly sprinkle a proper amount of salt to taste, and finally spread a layer of shredded onion and ginger on it, put it in a steamer and steam it at high temperature for about 20 minutes, and then take it out. Take it out, sprinkle with chopped green onion, pour hot oil, and steam the eel.

Third, the practice of frying leeks with eels Ingredients: eels Accessories: leeks

Practice: Monopterus albus is cleaned and arranged as above, cut into sections, blanched in boiling water, fished out, put into a container and marinated with appropriate amount of pepper and cooking wine to remove fishy smell. Wash leeks and cut into pieces. When washing leeks, wash them repeatedly with running water to wash away the sand mixed in leeks. Put the oil in the pan, add the eel when the oil is hot, stir-fry over high fire, pour in the leek, add appropriate amount of ginger powder and salt, and stir-fry until the eel is cooked.