Preparation materials: 500 grams of Monopterus albus, 50 grams of bacon, two pieces of ginger, ten cloves of garlic, appropriate amount of salt, two spoonfuls of cooking wine, appropriate amount of pepper, appropriate amount of steamed fish and soy sauce, appropriate amount of cooking oil, three rice peppers (optional) and one section of onion.

Production steps:

1. Please ask the seller to process the eel into eel segments, add a spoonful of salt, clean the mucus on the surface, and then add a proper amount of salt, cooking wine and pepper to marinate 15 minutes.

2. Wash the floating dust on the surface of the bacon with warm water and slice it for later use. Everything is divided into four parts: ginger slices, garlic slices and diced rice pepper.

3. Pour the marinated eel into the marinade, rinse it quickly with clear water, and drain the water for later use.

4. Spread the eel segments on the bottom of the sea bowl, and evenly code the bacon slices on the surface.

5. Sprinkle onion, ginger, rice pepper and garlic cloves evenly on the bacon slices.

6. After the water in the steamer is boiled, put the eel in the steamer and steam for 15 minutes.

7, steamed eel upside down in the plate, the surface of some steamed fish soy sauce, you can eat.