1

Cleaning the treated eel, knotting some shallots, cutting the other shallots into sections, and cutting ginger and garlic into sections; (Boning the merchants when buying fresh eel) Put the eel, onion and ginger wine in hot water in turn, simmer the water for 2 or 3 minutes and then take it out; Adjust the water starch for later use;

2

Rinse the mucus of the fished eel with hot water, and then cut it into sections for later use; Add a proper amount of corn oil to the pot, heat it to 60%, add ginger slices, garlic seeds and shallots, and saute; Then add the cut eel, add the old wine, light soy sauce, salt, sugar, white pepper and miso in turn, cook and stir evenly;

three

Stir-fry for a while, then pour in water starch and thicken, then pour in 2 or 3 drops of balsamic vinegar along the edge of the pot and stir well; Put it on a plate and sprinkle with sesame oil.

four

Soft-rib octopus, also known as "soft-rib eel", is a traditional dish of Jiangsu Han nationality and belongs to the most famous dish in Huaiyang cuisine. Huai 'an people are very kind to Chinese and foreign guests, and they like this "fresh, tender, beautiful and special" dish best, so that guests can taste it early and praise it.

five

Efficacy of this prescription: tonify deficiency, nourish health, tonify qi and blood, tonify malnutrition and recover after delivery.