Braised eel

Overview

Eel has the effects of nourishing deficiency, nourishing blood, removing dampness, and fighting tuberculosis. It is a good nutritional supplement for patients with chronic illness, weakness, anemia, tuberculosis, etc. Eel is one of the fish with the highest EPA and DHA content, which can enhance memory and help the elderly prevent brain function decline and Alzheimer's disease. It can lower blood lipids, resist arteriosclerosis and thrombosis, prevent vision deterioration and osteoporosis, protect the liver, and supplement necessary nutrients for the brain. The skin and meat of eels are rich in collagen, which can beautify the skin and delay aging, so it is called an edible cosmetic.

Tags

• private kitchen
• cooking wine
• garlic
• millet pepper
• old soy sauce
• onions
• sugar
• eel
• ginger
• salt

Ingredients

Steps

1. 1 Remove the head and tail of the eel, trim the fins, remove the internal organs and wash

   

2. 2 Add water to the pot and bring to a boil, blanch the eel for about 30 seconds, take it out, wash off the mucus, and chop into pieces

   

3. 3 Heat the oil in a pan, add onions, ginger, garlic, millet and pepper until fragrant, turn to low heat and stir-fry the eel pieces, add cooking wine and dark soy sauce, add boiling water to cover the fish pieces, turn to medium to low heat and simmer for about 20 minutes, add an appropriate amount of salt and sugar, turn to high heat to thicken the soup, sprinkle with minced green onions