Moray Eel

Name: Moray Eel
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 4-5 cloves garlic; Some Shallots; 300g Rice eel; 1 onion; A tablespoon Soy sauce; 1 spoon Sugar; 1 spoon White pepper; 50g Vegetable oil

by DaisyLee82

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Rice field eel is warm in nature, sweet in taste, can replenish deficiency, replenish vitality, eliminate rheumatism, and strengthen bones. It is customary to use rice eel to nourish after the autumn, roast the eel section, stew or stir-fry the eel, and the South also like to eat rice eel porridge, which is beneficial.
There is a folk saying: It’s true that eating rice eel in summer matches ginseng, but eating rice eel in autumn is no less nutritious than summer. After the autumnal equinox, the mood of autumn is getting stronger and the climate is dry. At this time, the body's essence begins to be sealed and transitions to winter. It is most suitable to eat some nutrient-rich foods.

Ingredients

4-5 cloves Garlic
Some Shallots
300g Rice Eel
1 Onion
A tablespoon Soy Sauce
1 spoon Sugar
1 spoon White Pepper
50g Vegetable Oil

Moray Eel

1. Cut the eel into sections and drain for later use

2. Shallots, chopped green onions and spare

3. Shred the onion and set aside

4. Mince garlic and set aside

5. Add 3 tablespoons of oil, and when it's hot, add half of the minced garlic to fragrant. Add shreds of eel and fry until the color changes, then add shreds of onion and stir fry until the onions are slightly soft, add dark soy sauce, and continue to stir To taste, add white sugar. Continue to stir fry until the white sugar melts into the pot.