This kind of eel costs tens of yuan per jin and farmers are unwilling to eat it for braised rice.

In rural ponds or paddy fields, there will be some strange round holes, large and small, in fact, there may be some unexpected delicacies hidden in those holes, it may be Loach, it may be snakes, but it could also be rice field eel. Of course, the most expensive and delicious may be the ricefield eel, which is not only a delicacy on the table, but also has certain medicinal value in its meat, blood, head and skin. According to the Compendium of Materia Medica, Monopterus Albus has the functions of tonifying blood, tonifying qi, anti-inflammation, disinfection and eliminating rheumatism.

Of course, when rural people catch such delicacy, they will raise it first and sell it in restaurants or on the street after raising a certain quantity, because the price is expensive, if the rice field eel is large and wild, it can be worth more than 30 yuan per jin, and then it will be sold at a price of 100 yuan after it is made delicious by the restaurant, but if you want to make it yourself. You can follow the following steps to learn.

Selection skills:

When selecting eel, it is better to have soft skin, grayish yellow color, meticulous meat and no bad smell. Eels had better be cooked and eaten immediately after slaughter, because eels are easy to produce histamine after death, which is easy to cause poisoning, which is not conducive to human health.

Dish name: braised eel in brown sauce

Ingredient: eel 300g

Excipients: 10 grams of magnolia, 10 grams of carrots, 10 grams of rape

Seasoning: 25 grams of soy sauce, 10 grams of vinegar, 8 grams of sugar, 5 grams of pepper, 5 grams of yellow rice wine, 1 gram of monosodium glutamate, 15 grams of green onions, 5 grams of ginger, 5 grams of white garlic, 30 grams of pea starch, 50 grams of lard

Detailed steps:

1. Chop the eel into one-inch and five-inch segments. Magnolia slices and carrots are cut into slices that are eight points wide and five centimeters thick. Rape is cut open and cut into eight segments. Cut onions, ginger and garlic into finely minced onions; add water to pepper; mix starch with water to make sauce and set aside.

2.. Put oil in the pan and deep-fry the eel section until 80% hot. Pour into the leaky spoon.

3. Add the sauce, sugar, vinegar, Shaoxing wine, pepper water, monosodium glutamate, magnolia slices, carrots, eel sections to the boil, simmer until the soup is boiled, remove the fish into the pan, put the rape into the pan, thicken with wet starch, sprinkle with clear oil, and pour over the fish sections. Serve.

Tip: eels are not suitable for eating dog meat, dog blood, pumpkin, spinach and red dates. If diabetics make dishes according to this recipe, please remove the sugar from the seasoning.

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