1. Cut the carp head horizontally (without cutting), drain all the blood, put it in a container, soak it in water at about 60℃, suck the mucus and dirt of the fish with a straw, and cut off the back stone. Cut a knife across Shi's chest and abdomen and cut off his intestines. Roll out the intestines with bamboo chopsticks, cut off the head and tail, cut them into sections about 5 cm long, then roll them up one by one with chopsticks, wash them, and arrange the fish sections vertically at the bottom of the pot, around the head and tail.

2. Heat the wok, add vegetable oil to heat it, and add onions (tied into knots) and ginger slices. When the onion and ginger turn into Huang Shi, take them out and put them on the eel. Then put the eel with pot cushion in a wok, add 75g Shaoxing wine, cover it for a while, add 500g soup, boil and add 10g lard, 25g Redmi water, soy sauce and crystal sugar. After the eel is colored, turn to low heat for about 2 hours. When the fish is cooked and rotten, turn to high heat, add lard 10g to collect thick soup, remove the head and tail of onion, ginger and eel, put garlic and lard diced at the bottom of the bowl, take out the carp segments with pointed chopsticks, put them in the bowl, put them face up neatly, and then pour in the field juice.

3. Heat another pot, add lard, and add 5g chopped green onion. When the onion is cooked, add bamboo shoots and fungus, add wine, soy sauce, sugar and white soup, and boil. Pour the eel and soup in the bowl back into the pot and simmer thoroughly. Turn the heat down until the soup thickens. Turn to high heat and add starch thickening. Pour the sesame oil into the dish, and the eel noodles are still arranged neatly, with fungus and fungus.

Production key:

1, master the water temperature of the eel, and don't be too high, otherwise the mucus will peel off and affect the appearance.

2, eel glue is rich, long-term small fire heating, you need to use pot lining to avoid burning at the bottom.

3. When stewing, the eel segment should be placed vertically to avoid burning the eel skin.