Fried eel sauce

IT IS A FISH THAT LOOKS LIKE A LONG SNAKE AND HAS BASIC CHARACTERISTICS. IN ADDITION, EEL AND SALMON ARE SIMILARLY MIGRATORY. EELS ARE FISH, LIKE SNAKES, BUT WITHOUT SCALES, USUALLY PRODUCED IN THE SALTY FRESHWATER BOUNDARY. EEL SEEDLINGS CANNOT BE NURTURED BY ARTIFICIAL REPRODUCTION, MAINLY BECAUSE THEY HAVE A VERY SPECIAL LIFE HISTORY AND ARE DIFFICULT TO SIMULATE IN AN ARTIFICIAL ENVIRONMENT. EELS SPAWN IN THE DEEP SEA AND GROW IN FRESHWATER ENVIRONMENTS. IT'S FEROCIOUS, GREEDY, MOVING, DAY AND NIGHT, LUMINOUS, WATERY, WARM. THE NUTRIENTS OF EELS ARE VERY RICH: FRESH EELS CONTAIN MOISTURE, PROTEINS, LIPIDS, GILLS, ASH FRACTIONS, VITAMIN A, D, E. THEY ALSO CONTAIN MINERALS SUCH AS CALCIUM, PHOSPHORUS, IRON, SODIUM, POTASSIUM AND UNSATURATED FATTY ACID DHA/EPA, KNOWN AS “BRAIN GOLD”, WHICH PLAYS AN IMPORTANT ROLE IN THE PREVENTION OF CARDIOVASCULAR DISEASES. EELS MEAT CONTAINS ABUNDANT HIGH-QUALITY PROTEINS AND ESSENTIAL AMINO ACIDS FOR ALL HUMANS. AT THE SAME TIME, THE EELS HAVE GOOD AND STRONG KIDNEYS, WHICH PREVENT OSTEOPOROSIS, RETALIATION, WETTING, RESISTANCE, ETC. THE SKIN AND FLESH OF THE EELS ARE RICH IN GELATIN PROTEINS, WHICH ALLOW FOR BEAUTY AND SLOW AGEING AND ARE CALLED “EATABLE COSMETICS”. THE LIVER OF EEL IS RICH IN VITAMIN A, GOOD FOOD FOR THE NIGHT-BLIND, ETC. EELS DRY: DRY MEAT PRODUCTS BASED ON FRESH EEL, CLEANED, CUT AND DRIED. THIS EEL DRY MEAT IS SO THIN, IT TASTES LIKE ROAST SAUCE AND THEN IT'S FRIED TO YELLOW WITH A NON-CLUED PAN. IT'S AS GOOD AS SALTED FISH: IT'S CHEWY ON ONE FLOOR, AND IT TASTES SO GOOD ON THE BOTTOM