Eels are rich in a variety of nutrients, which have the effects of replenishing deficiency and nourishing blood, dispelling dampness, and fighting tuberculosis. They are a good nutrient for patients with chronic illness, weakness, anemia, and tuberculosis. Anguilla eel contains a very rare Xihe Locke protein, which has a good effect of strengthening the kidney. It is a health food for young couples, middle-aged and elderly people. Eels are aquatic products rich in calcium. Regular consumption can increase blood calcium levels and make the body strong. Eel liver is rich in vitamin A and is an excellent food for night blind people.
In fact, just two years ago, our eels were not expensive here. A catty was only about 20 to 25. In the past two years, we have purchased more, and most of them are processed into dried eels. The price of fish has also gone up, and now a catty has risen to 80. But because the fish head is basically useless after processing into dried fish, the fish head is very cheap, only about ten yuan per catty.
Stewed eel head with sour cabbage
By TyriqueKihn
Recipe Recommendations
- Jiang appropriate amount
- chives appropriate amount
- edible oil appropriate amount
- sour and salty
- simmer
- half an hour
- simple
Steps for Stewed eel head with sour cabbage
1
Wash the fish head. It is best to use flour or salt water and squeeze out blood clots on your head with your hands when cleaning.
2
Add appropriate amount of shredded ginger.
3
Add the chopped pickled cabbage.
4
Add appropriate amount of water and cooking oil.
5
Bring to a boil over high heat and simmer slowly over low heat until the fish head and cabbage are soft and tender.
6
Remove the pan and sprinkle with chives.Stewed eel head with sour cabbage Make Tips
Sauerkraut itself has a salty taste and takes a long time to simmer, so there is no need to add salt.