Pea eel(wan dou shan yu )

Pea eel

Introduction:

[pea] according to the compendium of Materia Medica, pea has the effect of "removing black spots on the face and making the face glossy". Modern studies have found that pea is rich in vitamin A, which can be converted into vitamin A in the body and has the effect of moisturizing the skin. Because it is generally taken from food, it will not produce toxic and side effects. Pea is rich in nutrition, rich in lysine. Eels, also known as Monopterus albus, have high nutritional value. According to the American experimental research data, regular intake of lecithin can improve memory by 20%. Therefore, eating eel meat has the effect of tonifying brain and keeping fit. The special substance "eel element" contained in it has the effects of clearing away heat and toxin, cooling blood and relieving pain, dispelling wind and swelling, moistening intestines and stopping bleeding, and strengthening spleen. It can reduce blood glucose and regulate blood glucose. It has a good therapeutic effect on hemorrhoids and diabetes. In addition, it contains little fat, so it is an ideal food for patients with diabetes. Eels contain an amazing amount of vitamin A. Vitamin A can improve eyesight and promote the metabolism of skin membrane. Each 100g eel meat contains 17.2-18.8g protein, 0.9-1.2g fat, 38mg calcium, 150mg phosphorus and 1.6mg iron. In addition, it also contains thiamine (vitamin B1), riboflavin (B2), nicotinic acid (vitamin PP), ascorbic acid (vitamin C) and other vitamins. Eel is not only used as a famous dish to entertain guests, but also exported live, and sold well abroad. Frozen eel is also exported to America and other places. Monopterus albus is produced in all seasons of the year, but the one before and after heat stroke is the best

Production steps:

Step 1: remove the bone of eel, wash and cut into sections

Step 2: wash peas and set aside

Step 3: small red pepper, pickled pepper, ginger, garlic set aside, according to personal taste to choose the amount

Step 4: cut two kinds of peppers and ginger, take 2-3 pieces of garlic, and leave the rest for reserve

Step 5: ginger powder, pepper powder, pickled pepper powder, garlic powder each take half, pepper grain more than 10, into eel, mix well

Step 6: pour cooking oil into the pan, a little more

Step 7: after the oil is hot, pour in the eel and stir fry. Add wine and stir fry until the eel curls

Step 8: stir fry for a while, then pour in the remaining half of the pepper, ginger and garlic, and pour in the garlic

Step 9: add a little salt and vinegar (or no vinegar), pepper and chicken essence to taste

Step 10: pour in the peas

Step 11: stir fry for 2-3 minutes and add a small amount of stock (hot water is also acceptable)

Step 12: cover the pot and simmer for about 8 minutes (tighten the soup and soften the peas)

Step 13: take the pot and put it on the plate

Materials required:

Eel: one jin

Peas: one jin

Small red pepper: right amount

Pickled pepper: appropriate amount

Garlic: right amount

Ginger: right amount

Edible oil: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Chicken essence: appropriate amount

Vinegar: right amount

Pepper: right amount

Cooking wine: moderate

Note: this dish is rich in nutrition, beautiful color matching, and it's also a seasonal dish in summer. You might as well have a try.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Wan Dou Shan Yu