Anguilla japonica

Ming eel eel, also known as green eel, phoenix eel and river eel, is one of the precious fish in fresh water. Because it is rich in vitamin A and the meat tastes delicious, it is known as "ginseng in water". The cooking of eel can be steamed or braised. When steaming, first disembowel, then remove the head and tail, cut 2-4 cm long connecting pieces with a knife, put them in a basin, and add seasonings such as yellow wine, ginger, onion and oil. It can be eaten after cooking. Its taste is tender, fresh and fat, and it is very delicious. When braising in soy sauce, cut into small pieces of eels, fry them in an oil pan until golden brown, take them out and fry them in another pot with seasonings such as lard, sugar and soy sauce until they are purplish red, then pour in the fried fish pieces, cook them, add ingredients such as bamboo shoots and mushrooms, thicken them with water starch, and pour in cooked oil. They can be eaten in pots. Because of its high nutritional value and very good taste, eels have become the first-class delicacies at the banquet.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)