Su Cai-rice Eel with White Sauce

Name: Su Cai-rice Eel with White Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Live eel; Some ginger; Some onion; Some garlic; Some Soybean oil; Some Cooking Wine; Some Chicken Bouillon Powder; Some salt

by Purple daisy

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The rice eel is tender and delicious. The nutritional value is very high. Eel is rich in DHA and lecithin, which is the main component of the cell membrane of various organs and tissues of the human body, and it is an indispensable nutrient for brain cells. According to research data from the United States, regular intake of lecithin can improve memory by 20%. The rice field eels are produced all year round, but the ones before and after Xiaoshu are the most plump. There is a saying among the folks that "the rice field eels compete with ginseng". "

Ingredients

500g Live Eel
Some Ginger

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Some Onion
Some Garlic

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Some Soybean Oil
Some Cooking Wine

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Some Chicken Bouillon Powder

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Some Salt

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Su Cai-rice Eel with White Sauce

1. Prepare the materials.

2. The head and internal organs of the rice field eel are removed.

3. Cut into small pieces of about 4cm.

4. Pour the eel into boiling water and scald for half a minute.

5. Use your hands to remove the mucus on the surface of the rice field eel and rinse it off.

6. Heat oil in a pot, add ginger slices and garlic to fragrant.

7. Stir fry into the eel section.

8. Pour a little rice wine.

9. Add garlic and stir fry for a while.

10. After adding water to a boil on high heat, simmer on medium heat for 20 minutes until the soup turns white, then add a little salt and chicken essence to taste.

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