Braised eel

Overview

I have always lived by the sea, and my mother’s fish cooking is amazing, comparable to that of a restaurant chef. Braised eel with pot stickers is so delicious, my mouth is watering when I write the recipe~~~ Baidu search for the following content: Eel is a fish, like a snake, but without scales. It is generally found in the sea where saltwater meets freshwater. According to the "Nursing News" report, the nutritional content of eel is much higher than that of sea bass, chicken, beef, etc., and the content of vitamins, minerals and trace elements is incomparable to land animals. Scientific research shows that eel is one of the fish with the highest EPA and DHA content. It can not only lower blood lipids, resist arteriosclerosis and anti-thrombosis, but also supplement necessary nutrients for the brain. DHA can promote brain development and enhance memory in teenagers, and can also help prevent brain function decline and Alzheimer's disease in the elderly. Medical experts also found that eel contains beneficial ingredients of both fish oil and vegetable oil, making it an ideal food to supplement the body's essential fatty acids and amino acids. Eel has high zinc content, highly unsaturated fatty acid content and vitamin E content, which can help prevent aging and arteriosclerosis, thus having skin care and beauty effects. Rich in vitamin A and vitamin E, the content is 60 times and 9 times that of ordinary fish respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. Rich in vitamin A and vitamin E, it is of great benefit in preventing vision deterioration, protecting the liver, and restoring energy. Other vitamins such as vitamin B1 and vitamin B2 are also rich in content. Eels are also rich in good fats. The phospholipids contained in it are indispensable nutrients for brain cells. In addition, eel also contains DHA and EPA (components of deep-sea fish oil, DHA is docosahexaenoic acid and EPA is eicosapentaenoic acid), which are commonly known as brain gold. The content is higher than that of other seafood and meat. DHA and EPA have been proven to play an important role in preventing cardiovascular diseases. In short: eel is a good fish, a very good fish~~, delicious and nutritious

Tags

• hot dishes
• home cooking
• old man
• lunch
• dinner
• students
• cooking wine
• coriander
• old soy sauce
• onions
• peanut oil
• eel
• ginger
• salt
• water

Ingredients

Steps

1. 1 Pour the fresh eels into a basin and wash them first. Because eels have no scales and are slippery when picked up, be sure to clean the surface carefully.

   

2. 2 Turn the eel over, belly up, use scissors to cut from the belly to the mouth, take out the internal organs and throw them away.

   

3. 3 Cleaned eel.

   

4. 4 Cut the washed eel into sections.

   

5. 5 Chop onions and ginger and set aside.

   

6. 6 The pot stickers are specially pulled to accompany the eel, so that the pot stickers are soaked in the fish soup and fully absorb the flavor of the fish soup, making it taste great. Just use cold water to knead the noodles. The mixed noodles should not be too hard. After the noodles are mixed, put them aside. If you don’t want to pull the pot stickers, you can skip this step.

   

7. 7 Heat the iron pan and pour in peanut oil

   

8. 8 Add some chopped green onions and ginger and sauté until fragrant.

   

9. 9 After the aroma of onion and ginger comes out, pour in the sliced eel. Add dark soy sauce, cooking wine, salt and stir-fry.

   

10. 10 After stir-frying for a period of time, add water. The water should be basically the same as the eel, and enough water must be added at one time.

    

11. 11 Divide the mixed noodles into small pieces, stretch a small piece of noodles into a long strip, and gently stick it to the edge of the pot. You can also soak part of the noodles in water to make the pot stickers more flavorful. If the noodles are too sticky when pulling pot stickers, you can prepare some water and dip your hands in water so that the noodles will not be so sticky.

    

12. 12 All the pot stickers are attached around the pot. Try to make the pot stickers as long and thin as possible, so that the taste and texture will be better.

    

13. 13 After the water boils, take the remaining green onion and ginger and sprinkle it on the surface of the fish. Then cover the pot and turn on high heat.

    

14. 14 About 20 minutes, depending on how much water is left in the pot, try to use as little fish soup as possible. Turn off the heat and remove from the pot. Sprinkle with cilantro.

    

15. 15 Remove from pan and plate. Fragrant and delicious.

    

16. 16 There is also the staple pot stickers, which are soaked with the umami flavor of the fish soup and are a perfect match.