Golden eel can treat diabetes.

As a specialty dish of the Vietnamese people, eel is also a valuable medicinal ingredient in traditional medicine, known by the names Hoang Thien and Thien Ngu.

Eels are rich in protein, lipids, calcium, phosphorus, magnesium, iron, vitamins B1, B2, B6, PP, and vitamin D. According to Traditional Chinese Medicine, eels are warm in nature, sweet in taste, and have the effect of nourishing qi and blood, strengthening tendons and bones, clearing heat, lubricating the intestines, calming the nerves, and strengthening tendons and bones. They are suitable for people who are overworked, have coughs and asthma, thirst, dysentery, rheumatic pain, weak tendons and bones, kidney deficiency causing back pain, and facial nerve paralysis.

Eel meat is delicious and nutritious, and is also a good medicine for people with a hot constitution, those with anemia, those who are thin and tired; weak and pale children, and women after childbirth who are weak and have unbalanced blood circulation. According to modern medicine, yellow eel can also treat diabetes and improve memory.

It nourishes the elderly with weak blood and energy, aching muscles and bones, fatigue and weakness, and postpartum women.

Lesson 1:One large eel, 25g of Codonopsis pilosula, 15g of Angelica sinensis, and 30g of beef tendon. Clean the eel, remove the intestines, and chop it into pieces. In a clean earthenware pot, add the eel, Codonopsis pilosula, Angelica sinensis, and beef tendon. Add an appropriate amount of water and simmer until cooked. Serve immediately.

Lesson 2:Take a few large eels, gut them, remove the blood vessels along the spine, clean them with salt, and marinate them with soy sauce, ginger, dark soy sauce, and a little white wine. When the rice is almost cooked, spread the eels evenly over the rice and steam until cooked. Serve hot.

Lesson 3: TFinely chop 15g of eel meat, cook it with ginger water (10-20ml) and a little rice to make rice. Consume within the day.

Eel stewed with precious ginseng.

Treating malnourished children:

Lesson 1:300g eel meat; 15g each of Angelica sinensis, Codonopsis pilosula, and fresh ginger; 25g onion; salt to taste. Wash the eel thoroughly and cut it into strips. Place the Angelica sinensis and Codonopsis pilosula in a cloth bag and put it in a pot with the eel meat. Add water and cook for 1 hour. Remove the bag of herbs, add onion, ginger, and salt, and cook for another hour. Eat the eel meat and the broth.

Lesson 2: LIngredients: 1 large eel, 6g of chicken gizzard lining, onion, ginger, soy sauce, salt, wine, and MSG to taste. Clean the eel, remove the internal organs, wash thoroughly, and cut into 6cm long pieces. Wash the chicken gizzard lining and place it in a ceramic bowl with the eel meat. Add onion, ginger, wine, salt, and soy sauce. Cook over high heat until done, then sprinkle with MSG and mix well.

Eel porridge.

To treat excessive sweating of the hands and feet: Clean one eel, boil it briefly, and remove the meat; take 20g of raw or roasted Job's tears seeds, grind them into a powder; wash 30g of glutinous rice, drain the water, and grind it into a powder. Mix all three ingredients together, add a little salt, and add enough water to cook into a porridge. Eat it hot.

Treatment for neurasthenia: Finely chop 250g of eel meat, steam it with 30g each of Chinese yam and lily bulb, and enough water. Consume within the day, for several days.

Soup for people with diabetes: 200g eel, 10g salvia miltiorrhiza, 10g lily bulb, ginger, and seasonings to taste. Clean the eel, remove the intestines and bones, cut into small pieces, add fresh ginger and bring to a boil, then add salvia miltiorrhiza and lily bulb, simmer over low heat for half an hour. Eat with meals.

According to Health & Life