Pan eel
Overview
The eel meat is tender and delicious. It has high nutritional value and is rich in DHA and lecithin. The special substance eelin it contains has the functions of clearing away heat and detoxification, cooling blood and relieving pain, dispelling wind and swelling, moisturizing the intestines and stopping bleeding. It can lower blood sugar and regulate blood sugar. It has a good therapeutic effect on hemorrhoids and diabetes. In addition, it contains very little fat, so it is an ideal food for diabetic patients. Eel contains a surprisingly high amount of vitamin A. Vitamin A can improve vision and promote the metabolism of skin membranes.
Tags
Ingredients
Steps
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Place it in a basin filled with clean water, add a little vegetable oil, let it spit out the dirt in the body, and wash the eel several times.
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If possible, it is best to pour the eel into a cold pot, cover the pot, and then turn on the heat. Remember to press the pot lid with your hands. I was in a hot pot so I didn't take a picture of how it was put into the pot. Add ginger, garlic, red pepper, and Sichuan peppercorns and stir-fry until all the eels form a circle.
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Add a little water and simmer over high heat, add salt, chicken essence, and a little cooking wine to season to reduce the sauce and remove from the pot. (The finished product picture and the process picture are two times without adding chili pepper. The process picture shows the addition of chili pepper according to the needs of the family. I personally prefer to eat the original eel, and if too much chili pepper is added, the children will not be able to eat it.)
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There is a small opening behind the gills of the eel near its belly. From here, it can be easily torn apart, and the eel becomes two pieces. One back can be eaten directly, and the other belly, the hard, black one on the outside that looks like duck blood is eel blood, can be eaten; the soft inside is viscera, so throw it away.
