Braised Ma'anqiao in Braised Soy Sauce with Nourishing Qi and Blood

Name: Braised Ma'anqiao in Braised Soy Sauce with Nourishing Qi and Blood
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Rice field eel; 100g Yam; Some green pepper; Some pepper; Some Fennel; Some shallot; Some ginger; Some garlic; Some Salad oil; Some Cooking Wine; Some Soy sauce; Some Sugar; Some salt

by JN high speed

4.6 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Unagi is one of the most fashionable foods for nourishing qi and blood today. The yam contains carbohydrates, protein, starch, B vitamins, vitamin C, vitamin E, glucose, crude protein and amino acids and other nutrients, which can induce production. Interferon enhances the immune function of the human body. Traditional Chinese medicine believes that yam is sweet and non-toxic. It has the effects of nourishing the spleen and kidney, nourishing the lungs, stopping diarrhea, and restraining sweat. It is a good tonic "food medicine".
Combining the cut eel flowers in a saddle shape and braising with yam cubes not only has high nutritional value, but also has the characteristics of smoothness, tenderness, freshness and fragrance. "

Braised Ma'anqiao in Braised Soy Sauce with Nourishing Qi and Blood

1. When the eel was bought from the market, the seller had to remove the intestines and kill it.

Braised Ma'anqiao in Braised Soy Sauce with Nourishing Qi and Blood recipe

2. Cut the eel with a knife, cut into sections and put on a plate for later use.

3. Put the pot on the fire and add water to boil, add the eel segment and blanch it for half a minute, make it bend into a bridge shape, remove the mucus from the body, remove it and rinse with hot water for later use.

4. Wash the yam, beat and peel for later use.

5. The yam cutting hob block is placed in the tray for later use.

6. Shred ginger, diced green onion, sliced garlic, cut green pepper, pepper, and fennel on a plate for later use.

7. Put the salad oil in the pot over the heat. When it is 70% hot, add pepper and fennel to fry fragrant, then add ginger, green onion, garlic slices and fry fragrant.

8. Then pour in the eel and yam and stir fry.

9. Then add cooking wine and stir well.

10. Then add light soy sauce.

11. Add sugar and stir fry evenly.

12. And add appropriate amount of salt and water, stir well and simmer slightly.

13. When the yam is simmered, add green pepper and stir well.

14. Add the green peppers and stir fry for one minute before serving them out of the pan.

Tips:
After the eel is blanched, wash the floating skin with hot water. Do not use cold water, so as to avoid heat expansion and contraction, which will make the fish tight and affect the cooking and taste.