Stewed eel with red dates

Raw materials: 1 eel, an appropriate amount of angelica, astragalus, red dates and rice wine.
Method: First wash the eel and cut it into sections for standby; Then add water to the pot, put all the ingredients and seasonings together, move into the pot and stew for 40 to 50 minutes, until the eel is cooked.
Efficacy: It is suitable for women to eat after childbirth.
Suitable for people
Generally, adults can eat it. It is especially suitable for the elderly, infirm and young couples. It is also suitable for patients with body asthenia, anemia, tuberculosis, neurasthenia, male body asthenia and impotence, female body weakness, lymphatic tuberculosis, tuberculosis and hot flashes, hemorrhoids and hemorrhoids, beriberi, low back pain, night blindness, infantile malnutrition (keratomalacia), rheumatic bone pain and vitamin A deficiency.
Applicable amount: 30-50g each time.
Processing technology of frozen roast eel
The frozen roast eel made from fresh eel is an important export earning product in China. It is rich in nutrition, beautiful in color, delicious in taste and convenient to eat, and is deeply loved by Japanese consumers. Every July 22 is the Japanese Eel Festival. On this day, almost every household in Japan eats eel, especially frozen roast eel. Therefore, the processing technology of frozen roast eel in China is mainly based on Japanese consumption habits.
The main part of eel processing is the carcass. In the processing process, the eel head, viscera, fins and bones and other leftovers can be collected and treated as by-products of baked eel production, such as extracting eel oil from eel bones, viscera and fins, and extracting eel essence from eel head.
Process flow of frozen roast eel
Raw material (eel) → storage → sorting → ice shock → live killing and bleeding → head removal and tail removal → dissection → fin removal, bone removal and viscera removal → slicing, skewering (skewering) → baking → steaming (braising) → seasoning → baking (1) → seasoning → baking (2) → seasoning → baking (3) → precooling → rapid freezing → specification → packaging in the inner box → packaging in the outer box → frozen storage.