I am a native of the countryside, and since I was a child, I have been interested in small fish and shrimp by ponds, rivers, and rice paddies, and sometimes there are unexpected gains, that is, I can catch yellow eels with nutritional value.
Below the forest are rivers and rice paddies
The elongated snake-shaped body of the yellow eel is about 20–70 cm long and up to 1 m long. The anterior circle of the body is flattened laterally, and the tip of the tail is thin. The head is long and round. The mouth is large, the end is positioned, the upper jaw is slightly prominent, and the lips are quite developed. There are fine teeth on the upper and lower jaws and on the caps of the mouth. The eyes are small and covered by a thin skin. The head is thick and thin, the body surface has a smooth mucous membrane protection, no scales, yellow-brown color, the body has irregular dark spots, each fin is underdeveloped and basically disappears, and there is only one three-sided thorn on the whole body, and the thorn is less thick. The meat is tender and delicious.
Gory, do it yourself
Yellow eel often lives in rice paddies, small rivers, streams, ponds, canals, lakes and other silt water bottoms, and is produced in all parts of China, with more production in the Yangtze River Basin, Liaoning and Tianjin in China, with a production period of June to October, and the fattest production in June to August. It is widely distributed in and around eastern Asia, from Southeast Asia in the west to the Philippine Islands in the east, from Japan in the north to the East Indies in the south.
Local specialty - five-spiced leaves
Especially when summer comes, with this five-spice leaf, it shows its delicious taste to the fullest.
Wash directly into the pot, prepare a small amount of green onion, ginger and garlic.
On a hot day, in the evening when the sun goes down, it is suitable for drinking beer and tasting this pot of yellow braised eel and loach.