Stir-Fried Eel with Lily and Mulberry
Ingredients (2 servings, 1 serving amount)
Lily...............15g
Mulberry...............10g
Celery.............100g
Eel.............100g
Ginger...............5g
Green onion...............10g
Salt................3g
Vegetable oil.............60g
Effects
Nourishes yin and tonifies the kidneys, lowers cholesterol and blood pressure. Suitable for hypertension with yin-yang deficiency and other conditions.
Preparation
1. Wash the lily and let it soak until tender, then steam it; wash the mulberry and remove impurities; debone and gut the eel, and cut it into thin shreds; shred the ginger and cut the green onion into segments; cut the celery into 4 cm long pieces.
2. Heat the wok over high heat, add vegetable oil and heat until it is 60% hot, then add the ginger and green onion and stir-fry until fragrant. Add the shredded eel and stir-fry until cooked. Add salt, lily, celery, and mulberry, and stir-fry until done.
Serving
Serve as a side dish. Consume 3 times a week and continue for 3 months.
Taboos
Not suitable for those with cold phlegm cough or slippery stools due to coldness. Avoid eating mulberry if you have spleen and stomach deficiency with cold diarrhea.
