2. Add 2000 grams of water to the pot to boil, add salt and balsamic vinegar, pour the eel in, and quickly cover the pot. After the eel is still, cook for about 3 minutes.

3. Cook until the fish mouth is open, the fish body is rolled up, and when it is connected end to end, take it out and take a bath.

4. Holding the fish head in the left hand and the toothpick in the right hand, the body is split in two. If you are not skilled, you can cut with a knife.

5. Remove the triangular bone from the back of the fish.

6. Clean, and only use eel shreds on the back of the fish.

7. Get angry in the pot, add lard and stir fry minced garlic. Pour shredded eel, spray cooking wine, add soy sauce, balsamic vinegar and chicken essence to taste. Pour in the sauce, sprinkle with pepper, pour in sesame oil and take it out.

8. Burn soft pockets.