1. Slaughter Monopterus albus, gut it, head and tail it, wash it and chop it into inches. (Ha ha, the stall owner will help you kill Monopterus albus. )

2. Soak the dried bamboo shoots in water first, wash away the salt, and then cut them into bamboo shoots.

3. Slice the bacon.

4. Knot the onion and slice the ginger for use.

5. Slice the onion and ginger at the bottom of the pot, put the bamboo shoots on the onion and ginger, arrange the eel segments neatly on the bamboo shoots, and put a few pieces of bacon on them.

6. Then steam or stew in a pot until the eel is crisp and tender, and the bamboo shoots are fragrant. Add salt, pepper and mushroom essence.

Features: Monopterus albus is crisp and tender, and the soup is rich and delicious.

Small reminder

1: The sticky liquid outside Monopterus albus needs to be removed first. Scald the eel with boiling water first, and then you can wash it off.

2. Monopterus albus had better not buy extra large ones, for fear of hormones, it is better to choose large and fresh ones.