Today ’s dish is specially prepared for children and husband. It is garlic roasted eel. Asian swamp eel is tender and has fresh meat, extremely high nutritional value, rich in DHA and DHA and lecithin, which is the main component of the cell membrane of various organs of the human body and which is an indispensable nutrient for brain cells. In addition, it is also rich in vitamin A, which can enhance vision and promote the metabolism of the membrane. In addition, it also has the functions of clearing away heat and detoxifying, nourishing blood and nourishing liver and kidney. Children eat more eel, which has the benefit of brain and eye protection. Adults eat more eel, which has the benefits of physical fitness.
How to make garlic roasted eel?
Prepare some Asian swamp eels. The killing of eel can ask the stall owner to help.
Wash the eel clean, put it on the cutting board, cut the flower knife at 0.5CM intervals, and then cut off every 4 knives. After all the treatment, put it in the bowl, and add cooking wine, pepper, ginger, and green onion.
Peel the garlic. Wash the dried red chili. Chop the celery. Put garlic as much as possible.
Heat the pot and add some oil. Add garlic, peppercorns and dried red chili to stir fry with low heat.
Then add bean paste.
Add the eels.
Stir fry for about 2 minutes quickly. When the eel is slightly white, pour cooking wine to further remove the smell.
Add the light soy sauce to stir fry.
Add proper amount of clean water along the pot, cover the pot and simmer for 8 minutes.
Open the lid and season with salt.
Add celeries to stir fry quickly.
Stir fry until the celeries are cooked. Turn over the heat to collection. Sprinkle with scallions before transfer to a serving plate.
Eel must be cooked thoroughly before you can eat it with confidence. The amount of chili depends on how spicy you eat. The eel smell of the eel is relatively heavy, so cooking wine, ginger and garlic can be added more. Hope you like the garlic roasted eel.