Methods/Steps

First of all: you need to soak the dried eel in cool water for three hours in advance, wash it and cut it into pieces.

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Then you need to cut the meat into pieces, into a pot of cold water, blanch and cook for ten minutes, remove the blood foam, fish out and drain the water.

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Then in the frying pan put a little bit of vegetable oil, under the pork and ginger, stir-fry on low heat until lightly browned, cooking white wine.

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Note: When the white wine flavor comes out, mix in soy sauce and old soy sauce, rock sugar and stir fry evenly for color.

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Then add enough boiling water to not over the meat of the height of half a finger, and then into the cut dried eel, scallion knot into the medium heat and cover the braised for about an hour.

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6

Finally take out the scallion knot do not, collect dry soup, pot can be served.

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