Why don't eels in Japanese cuisine sting people?

Because the thorn was pulled out by the chef.

Eel rice is a famous Japanese dish, and many people like it. Eel is not only delicious, but also has certain nutritional value. Eel is rich in vitamin A and vitamin E, the contents of which are 60 times and 9 times that of common fish respectively. Among them, vitamin A is 100 times that of beef and more than 300 times that of pork. Other vitamins such as vitamin B 1 and vitamin B2 are also very rich.

In addition, eel also contains DHA and EPA, commonly known as "brain gold", which is higher than other seafood and meat. Eel also contains a lot of calcium, and its skin and meat are rich in collagen. Every 100g eel contains 18 1 calorie. Eel is a kind of fish with high fat content and higher calories than other fish.

The practice of eel fish

1. eel in sauce: Wash the eel, cut into pieces, and put it in a plate with skin. Garlic and ginger are cut into powder, dried peppers are cut into small pieces, poured into a bowl of soy sauce seasoning, and mixed with a little salt and chicken essence. Pour the prepared seasoning into the eel and steam in a steamer for about 15 minutes. After steaming, sprinkle with chopped green onion.

2. Roast eel: Wash the eel and slice it. Marinate with 1 tbsp soy sauce, 1 tbsp soy sauce, half a tbsp white wine, half a tbsp sugar, half a teaspoon pepper, half a teaspoon curry powder and half a teaspoon cumin. Heat the pan, coat it with a thin layer of oil, and add the marinated meat slices. Medium heat for 2 minutes and turn over. Repeat this process for 2~3 times, and the fish will be fried thoroughly.

Reference to the above content: Baidu Encyclopedia-Eel