Japanese eel

Japanese eel

　　Japanese eel

　　　The Japanese eel, also known as the green eel, phoenix eel, or river eel, is one of the prized freshwater fish species. Rich in vitamin A and boasting deliciously tender meat, it is often referred to as the "ginseng of the water." The Japanese eel can be prepared either steamed or braised. For steaming, first cut open the belly to remove the internal organs, then trim off the head and tail, and slice the body into connected 2–4 cm sections, place them in a bowl, and add seasonings such as rice wine, ginger, scallions, and oil. After steaming, it is ready to eat. The flavor is tender, fresh, rich, and extremely delicious. For braising, cut the eel into small sections, fry them in oil until golden brown, then remove and set aside. In another pan, heat lard along with sugar, soy sauce, and other seasonings until they turn a dark reddish-brown. Add the fried eel pieces, cook until done, then top with bamboo shoot slices, shiitake mushrooms, and other ingredients. Thicken the sauce with starch mixed with water, drizzle with hot oil, and serve. The dish is rich but not greasy, savory with a hint of fat, tender, fragrant, and delicious. Due to its high nutritional value and excellent taste, the Japanese eel has become a premium delicacy at banquets.