Braised eel
Overview
The nutritional content of eel is much higher than that of seabass, chicken, beef, etc., and the content of vitamins, minerals and trace elements is unmatched by 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.
Tags
Ingredients
Steps
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Fresh eel.
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Remove the internal organs and cut into sections (because the eel is fresh when you buy it, there is no need to marinate it in cooking wine).
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Turn on the heat, pour a little oil into the pot and add peppercorns.
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Add onion, ginger and garlic and sauté until fragrant.
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Add the eel segments and stir-fry.
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Pour in soy sauce one by one.
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Very fresh taste.
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white sugar.
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You can add a little white vinegar and pour boiled water.
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Bring the water to a boil, cover the pot, and simmer over medium heat.
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When the water is almost gone, reduce the juice over high heat.
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Remove from the pan and garnish with chopped green onions! 👌
