Stewed spareribs with Monopterus albus

Stewed spareribs with Monopterus albus

Introduction:

"Monopterus albus is rich in DHA and lecithin, which can improve memory, tonify brain and keep fit. In addition, Monopterus albus contains "eel element" which can regulate blood glucose and has less fat content, so it is very suitable for diabetic patients. The content of vitamin A in Monopterus albus is very high, which can improve vision and promote skin metabolism. Often eat has a strong tonic effect, the body is weak, the effect is more obvious after the disease

Production steps:

Step 1: 1. Wash the spareribs and put them into the pot for water. Take a piece of ginger. Cut green onion into green onion. Shred the ham. Soak mushrooms and cut them into a cross shape.

Step 2: 2. Wash the eel, remove the head and tail, pat the back with the back of the knife, and then cut the flower knife. Cut the winter bamboo shoots into small pieces.

Step 3: 3. Put the spareribs into the casserole, add a little vinegar, cooking wine, ham shreds, and some water, bring to a boil over high fire, and simmer for 25 minutes over low fire.

Step 4: 4. Put mushrooms, salt and a little sugar in casserole. Simmer for 10 minutes.

Step 5: 5. Put in the rice field eel section and winter bamboo shoots. Bring to a boil and simmer for 15 minutes.

Step 6: 6. Cook until the eel is well done, sprinkle with a little pepper.

Step 7: 7. Sprinkle with scallions

Step 8: 8. The soup is delicious

Step 9: 9. The taste of mud eel is very good

Materials required:

Mud eel: 250g

Ribs: 200g

Winter bamboo shoots: 10g

Mushroom: 6

Ham: a little

Scallion: right amount

Ginger: right amount

Salt: right amount

Vinegar: right amount

Sugar: right amount

Pepper: right amount

Cooking wine: moderate

Note: kill and eat the rice field eel now, do not eat the dead rice field eel, and do not eat the rice field eel with dog meat and spinach.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh