How to cook fried eel fillet

Eel, also known as yellow eel, long fish and sea snake, has delicious taste, few bones and thick meat. It often lives in rice fields, creeks, streams, ponds, canals, lakes and other silt-filled bottom layers. It is produced in various parts of my country, with higher production in the Yangtze River Basin, Liaoning and Tianjin. The production period is from June to October, and the ones produced from June to August are the fattest. The eel is snake-like and cylindrical in shape. It has a thick head and a thin tail, and its body surface is protected by a layer of smooth mucous membrane. It has no scales, is yellowish-brown in color, and has irregular dark spots on its body. Its fins are underdeveloped and basically disappeared, and there is only one three-edged spine on its body. Its meat is tender and delicious. The most common way to cook eels is to stir-fry them, which tastes great. Let's take a look at how to cook fried eel slices:

Ingredients

· Eel

Excipients

· Onion

· Green pepper

· Ginger

· Garlic

Ingredients

· Salt to taste

· Cooking wine

· Dark soy sauce

· Savory flavor

Stir-frying process

· 10 minutes

Easy difficulty

1. Debone the eel and cut into sections. Cut onion and green pepper into small pieces.

2 2 Slice the ginger and garlic.

3 3 Fry onions and green peppers until fragrant, then set aside.

4 4 Heat up a pan with oil and fry the eel until it changes color.

5 5 Add ginger, garlic slices, cooking wine, dark soy sauce and salt and stir well.

6 6 Add the sautéed green pepper and onion.

7 7 Stir-fry over high heat until cooked through and soft.

Eel nutritional analysis:

1. 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 also indispensable nutrients for brain cells;

2. Eel contains eel essence which can lower and regulate blood sugar, and contains very little fat, making it an ideal food for diabetics;

3. Eel is rich in vitamin A, which can improve eyesight and promote skin membrane metabolism.

Additional information about eel:

1. In the old days, wandering people were generally called "Dali Pills" sellers. In fact, there is a recipe for "Dali Pills" in the ancient medical book "Ben Jing Feng Yuan", and one of the main ingredients is eel.

2. Summer eels eaten one month before and after the Lesser Heat are the most nutritious and delicious.

Eel is suitable for people:

It is edible for the general public

1. It is especially suitable for people with weak body, insufficient qi and blood, malnutrition; people with rectal prolapse, uterine prolapse, women's strain, internal hemorrhoid bleeding can also eat more; people with rheumatic pain, sore limbs, diabetes, high blood lipids, coronary heart disease, arteriosclerosis can eat more;

2. Eel can cause wind, so people with itchy skin diseases should avoid eating it. People with chronic diseases such as bronchial asthma, lymph tuberculosis, cancer, lupus erythematosus, etc. should eat it with caution. In addition, those who have a disease of false heat, or those who have just recovered from a fever, dysentery, or abdominal distension should not eat it.