How to cook bacon eel

I believe many people are familiar with bacon. Bacon also has another alias called smoked bacon. Friends in the north may find it unfamiliar, but for people in the south, it should be very familiar. The bacon in the south is more famous, especially the bacon in Guangxi, which is smoked and roasted with sugarcane residue, so the bacon roasted in this way has a more natural aroma. Bacon can not only be fried alone, but also paired with many dishes, such as bacon eel. The combination of these two kinds of meat should be delicious. Let's take a look at the methods of bacon eel:

Materials

Ingredients

Eel 600g

Excipients

· Bacon

100g

seasoning

Salt

3g

MSG

5g

· ginger

8g

· garlic

5g

Oyster sauce

5g

· Sesame oil

5g

· Bean paste

5g

Vegetable oil

1000g

· Chop pepper

5g

· Liquor

5g

Chives

4g

· Perilla

10g

Pepper

3g

· Stock

500g

How to make bacon eel pot

1. Cut open the eel from the abdomen, pull out the internal organs, clean the blood, remove the head and tail, and then chop it into 3 cm long pieces.

2. Steam the bacon in a steamer, take it out and let it cool, then cut it into 3 cm long, 2 cm wide and 0.2 cm thick slices. Put them into a pot and blanch them to remove excess salt, then pour out the water and drain for later use.

3. Slice the ginger, chop the perilla, slice the garlic, and cut the green onion into sections.

4. Place a clean pot on high heat, add vegetable oil, and when it is 60% hot, add the eel and fry until half cooked. Quickly pour into a spoon to drain the oil.

5. Leave some oil in the pot, heat it up, add the bacon and stir-fry until fragrant, then put in the eel, ginger slices, garlic slices, and bean paste and stir-fry until the moisture is dry, add in the white wine and stir-fry briefly, pour in the fresh soup, bring to a boil over high heat, add salt, MSG, chopped chili peppers, and oyster sauce, then simmer over low heat until the eel is cooked through, add red oil, pepper powder, and perilla leaves, remove from the pot and put into a bowl, and serve on the stove.

The eel meat is tender and delicious. The nutritional value is very high. Eel is rich in DHA and lecithin, which are the main components of the cell membranes of various organs and tissues in the human body, and are indispensable nutrients for brain cells. According to American experimental research data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of nourishing the brain and strengthening the body. The special substance "eel element" it contains has the effects of clearing away heat and detoxifying, cooling blood and relieving pain, dispelling wind and reducing swelling, moistening the intestines and stopping bleeding. It can lower and regulate blood sugar, and 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.