Monopterus albus is extremely expensive. Is it easy to raise eel in the countryside?

We all know that the price of Monopterus albus in the market is high and the profit is abundant. However, few people in rural areas specialize in raising eel. Why on earth is this? Let Bian Xiao show you around.

Why do rural people seldom raise eels directly? At present, there are few farmers who specialize in raising Monopterus albus in rural areas in Shanghai. When Bian Xiao was a child, she often went to the fields to catch lobsters with her grandmother. Well, when touching lobsters, she often finds strips of eel. At that time, Bian Xiao thought it was a sea snake and made many jokes. Moreover, the general eel is in the mud, and the water quality requirements of eel are not very high. Moreover, the current eel fry are basically obtained from the wild, and there is no artificial breeding. It is very difficult to find eel fry in the wild, which brings inconvenience to breeding. The most important point is that although the price of eels is very expensive, the market demand for eels is not great. If you specialize in raising eels, you will probably lose money, so that's why farmers are reluctant to raise eels.

What are the nutritional values of eel? Monopterus albus is very delicious and has high nutritional value. It is perfect and rich in lecithin and DHA. These two substances are the main components of cell membrane and indispensable nutrients in brain cells. Regular consumption of Monopterus albus can effectively improve vision and promote skin metabolism. Monopterus albus is also one of the ideal foods for diabetic patients.

Do eels have any good cooking products? Bian Xiao introduces you to a method of stewing eel. Wash the pork belly, blanch it in cold water, take it out, cut it into small pieces, take a pot to burn oil, add ginger slices and pork belly to stir fry, fry the pork belly until it is oily, add cooking wine and light soy sauce. Then add cold water, cover the meat with water and boil it. Then change the pot and turn the heat down. After the eel is bought, it is washed repeatedly with clear water and cut into small pieces. Slice ginger, peel garlic, put in a new oil pan, add ginger and eel, add cooking wine after the eel is juiced and discolored, and soy sauce. After boiling, put it in a meat pan, add rock sugar, then turn to low heat, wash the cauliflower, and stir fry quickly in an oil pan. Add a little white wine and soy sauce, then cook the meat and eel for 30 minutes, collect the juice on high fire, add a little chicken essence to taste, then put the meat and eel in a bowl with cauliflower around it.