Braised Rice Field Eel with Sweet Potato Noodles

Braised Rice Field Eel with Sweet Potato Noodles

　　Rice field eel has delicate flesh, a delicious taste, and high nutritional value. It contains 17.2% protein, 1.2% fat, 1% ash, as well as nutrients such as thiamine, riboflavin, niacin, ascorbic acid, calcium, phosphorus, and iron. Its nature is sweet and warm, non-toxic, nourishing the middle and enriching blood, strengthening tendons and bones, and dispelling rheumatism. Sweet potato noodles are soft yet chewy, resembling shark’s fin in texture. Braised Rice Field Eel with Sweet Potato Noodles is a distinctive folk dish from Ningxiang, often referred to as “Ningxiang Shark’s Fin.” The finished dish is smooth, tender, fragrant, and rich in nutrition. Every Dragon Boat Festival, every household in Ningxiang prepares this dish, and it is also a highlight at banquets throughout the year. Main ingredients: 400g of rice field eel (about finger-thick), 300g of sweet potato noodles Seasonings: garlic, old ginger, scallions, perilla leaves, salt, MSG, cooking oil, vinegar Preparation method: (1) Soak the eels in clean water for one to two days until the muddy smell is gone, then slaughter them and remove the internal organs. Pound the eels into a paste. (2) Soak the sweet potato noodles in hot water to soften them. Dice the old ginger and garlic, shred the scallions, chop the perilla leaves, and crush the pepper for later use. (3) Heat the pan until hot, add lard and heat it to 60–70% hot. Sauté the ginger and garlic until fragrant, then add the eel paste and stir-fry. Add vinegar and continue stir-frying until the eel paste turns fragrant and slightly scorched. Pour in broth, add the sweet potato noodles, and braise together. Season with salt, MSG, and other seasonings, then add perilla leaves, scallion shredded, and pepper before serving.