Eel costs several dozen yuan per jin, and farmers are reluctant to eat it themselves, yet braised eel is an absolute delicacy.

In rural areas, around ponds or paddy fields, there are always some strange little round holes of various sizes. In fact, those holes may well hide some unexpected delicacies, perhaps a loach, perhaps a snake, but they could also be a rice field eel (Monopterus albus). Of course, the most expensive and delicious of them all is probably the rice field eel. The rice field eel is not only a fine dish for the table, but its meat, blood, head and skin all have certain medicinal value. According to the "Compendium of Materia Medica," the rice field eel has effects such as enriching the blood, tonifying qi, reducing inflammation, disinfecting, and eliminating rheumatism.

Of course, country people who catch such a delicacy usually keep it alive first, and only after gathering a certain quantity do they take it to restaurants or street markets to sell. Because the price is high, if the rice field eel is large and wild-caught, it can be worth more than 30 yuan per jin; and once a restaurant turns it into a dish, it sells for as much as 100 yuan per plate. However, if you want to make it yourself, you can first follow the steps below to learn how.

Selection tips:

When choosing eel, the best is one with soft skin, a grayish-yellow color, fine texture, and no foul smell. Eel is best cooked and eaten immediately after being slaughtered, because after death eel easily produces histamine, which can cause poisoning and is harmful to human health.

Dish name: Braised Eel

Main ingredient: Main ingredient: 300 grams of eel

Auxiliary ingredients: 10 grams of dried bamboo shoot slices, 10 grams of carrot, 10 grams of rapeseed (bok choy)

Seasonings: 25 grams of soy sauce, 10 grams of vinegar, 8 grams of white granulated sugar, 5 grams of Sichuan peppercorn, 5 grams of yellow rice wine, 1 gram of monosodium glutamate, 15 grams of scallion, 5 grams of ginger, 5 grams of peeled garlic, 30 grams of pea starch, 50 grams of lard

Detailed cooking steps:

1. Chop the eel into segments 1 cun 5 fen long. Cut the dried bamboo shoot slices and carrot into slices 8 fen long, 4 fen wide, and 5 cm thick. Cut the wider rapeseed (bok choy) open and cut into segments 8 fen long. Mince the scallion, ginger and garlic; add water to the Sichuan peppercorn to make Sichuan peppercorn water; add water to the starch to make a thickening sauce and set aside.

2. Put oil in the wok, heat until 80 percent hot, add the eel segments and fry until fiery red, then pour into a slotted ladle.

3. Put base oil in the wok, sauté the scallion, ginger and garlic to start the wok, add broth and then add the sauce, white sugar, vinegar, Shaoxing wine, Sichuan peppercorn water, monosodium glutamate, dried bamboo shoot slices, carrot and eel segments. After the broth comes to a boil, simmer over low heat until cooked. Take out the eel segments and put them on a plate. Put the rapeseed (bok choy) into the wok, thicken with wet starch, drizzle with bright oil, and pour over the eel segments to finish.

Tips:Eel should not be eaten together with dog meat, dog blood, pumpkin, spinach, or red dates. If a diabetic makes this dish according to this recipe, please omit the white sugar from the seasonings.

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