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Pot Stewed River Eel (
Guo Shao He Man)
Having a long
history, Pot Stewed River Eel is one of ten famous
Ningbo local dishes. The numerous rivers and lakes in
Ningbo abound in river eels, among which local ones are
the best.
Procedure:
The
bone-free Pot Stewed River Eel is most famous for its
taste and cooking art. The entrails of a half-kilo river
eel should be taken out and then the river eel should be
boiled. The fat-rich skin will become transparent and
then the bones should be taken out. The eel then should
be stewed while the skin should not be damaged.
Eels
are good for impotence. The color of the dish is golden,
the meat is fresh and soft with juice, and is rich in
protein, calcium, phosphor and vitamin.
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