Steamed eel with ginseng(can zheng shan duan )

The method of steamed eel section is as follows:

Raw materials for the steamed eel section:

Eel 1000g, angelica 5g, dangshen 10g, cooked ham 150g, salt 3G, cooking wine 15g, pepper 3G, scallion 20g, ginger 20g, monosodium glutamate 1g, chicken soup 100g.

Processing steps of steamed eel section:

The eel will be laparotomy, to viscera and bone after washing, into the boiling water pan for a while, remove the mucus, to the head and tail, cut into 6 cm long section. Cut the ham into slices. Wash ginger and scallion, slice ginger and cut scallion into sections. Pour water into the pot, add ginger, scallion and cooking wine. When the water boils, scald the eel section in boiling water, take it out, put it in the basin, put ham slices, Angelica sinensis, Codonopsis pilosula, ginger slices, scallion, cooking wine, pepper, salt on it, add chicken soup, cover it, seal it with cotton paper, steam it for about 1 hour, remove the seal, remove ginger and scallion, and add monosodium glutamate.

The characteristics of steamed eel segment were as follows

Eel meat is soft, rotten and delicious. The soup is fresh and strong. It has the effect of Tonifying Qi, generating fluid and moistening dryness.

Steamed eel with ginseng

Steamed eel section is a famous dish, which belongs to Sichuan cuisine. Eel meat is soft, rotten and delicious. The soup is fresh and strong. It has the effect of Tonifying Qi, generating fluid and moistening dryness.

Raw materials

Eel 1000 grams. Danggui 5g, dangshen 10g, cooked ham 150g. Salt 3G, cooking wine 15g, pepper 20g, ginger 20g, monosodium glutamate 1g, chicken poplar 100g.

Production process

The eel will be laparotomy, to viscera and bone after washing, into the boiling water pan for a while, remove the mucus, to the head and tail, cut into 6 cm long section. Cut the ham into slices. Wash ginger and scallion, slice ginger and cut scallion into sections. Fill the pot with clear water, ginger, scallion and cooking wine. When the water boils, scald the eel section in boiling water, take it out and put it in the basin. Put ham slices, Angelica sinensis, Codonopsis pilosula, ginger slices, scallion, cooking wine, pepper, salt on top, cover it, seal it with cotton paper, steam it for about 1 hour, remove the seal, remove ginger and scallion, and add monosodium glutamate.

Taste characteristics

Eel meat is soft, rotten and delicious. The soup is fresh and strong. It has the effect of Tonifying Qi, generating fluid and moistening dryness.

Efficacy of dietotherapy

Warm and invigorate Qi and blood, strengthen muscles and bones, activate blood circulation and dredge collaterals. It is mainly used for pain of waist and knee caused by wind cold dampness.

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Chinese PinYin : Can Zheng Shan Duan