Stir fried eel

Stir fried eel

Introduction:

"Monopterus albus has high medicinal value. There is a popular saying that "eat an eel in summer and a ginseng in winter". The medicinal value of Monopterus albus has been recorded in Chinese materia medica. It is sweet in taste, warm in nature and non-toxic. It enters the liver, spleen and kidney meridians, replenishes deficiency and damages, removes rheumatism, dredges meridians, strengthens muscles and bones, and is mainly used for treating tuberculosis, wind cold dampness, postpartum leaching, dysentery, purulent blood, hemorrhoids and fistulas. The blood of Monopterus albus can dispel wind, promote blood circulation, strengthen Yang, and cure tinea, fistula, mouth and eye deviation, earache, epistaxis, etc. The head of Monopterus albus can cure the accumulation of food, burn the skull, and take orally to stop dysentery. The skin of Monopterus albus can be used to treat breast swelling and pain. The bone of Monopterus albus can cure cough due to asthenia

Production steps:

Step 1: prepare a Monopterus albus,

Step 2: remove the internal organs of Monopterus albus, clear and clean, cut into uniform segments,

Step 3: blanch the eel,

Step 4: after blanching, put the eel into cold water and peel it,

Step 5: hot oil pan, stir fry eel section,

Step 6: put yellow rice wine to remove fishiness. Put soy sauce, chicken essence, etc. after the juice can start the pot.

Materials required:

Monopterus albus: 500g

Coriander: moderate

Chicken essence: appropriate amount

Salt: right amount

Old style: moderate

Yellow rice wine: right amount

Note: 1, eel surface has a layer of sticky things, it is best to remove, this is more delicious, 2, fried eel is put rice wine to go fishy best.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh