Color and aroma: golden yellow, strong flavor

Ingredients: 500 grams of large yellow eel, 250 grams of pork belly

Accessories: 50 grams of cooked oil , 15 grams of sesame oil, 50 grams of soy sauce, 25 grams of cooking wine, 5 grams of sugar, 4 grams of salt, 3 grams of MSG, 25 grams of garlic cloves, 12 grams of green onions, and 12 grams of ginger;

Production:

1) Slaughter the eel, chop off the head and tail, wash away the blood, and cut into 5 cm long sections; cut the pork belly into 1 cm thick slices as long as the eel, blanch them thoroughly in boiling water, remove and drain water;

2) Heat up the frying spoon, fry the garlic cloves until golden brown, then remove and drain the oil;

3) Leave the base oil, then add onions and ginger and stir-fry until fragrant , add the pork belly and stir-fry for a while, add the cooking wine, add soy sauce, after the meat is colored, add sugar and an appropriate amount of water, simmer the meat over low heat until it is 3 to 4 times cooked, then add eel segments and garlic Continue to simmer over low heat for 50 to 60 minutes. When completely cooked, add MSG and salt, switch to high heat to reduce the thick juice, and finally pour in sesame oil and mix well. The basic ingredients are 350 grams of live eel and 150 grams of pork leg. 40g garlic cloves, 10g balsamic vinegar, 15g green onion, 10g ginger, 1g Shaoxing wine, 20g soy sauce, 3g salt, 5g sugar, 15g sugar, 5g sesame oil, 1g pepper, 10g shredded green garlic grams, 750 grams of cooked lard (actual oil consumption is 150 grams).

Recipe method: Slaughter the eel, remove its internal organs, chop off the head and tail, wash it, cut it into five centimeter-long sections, cut each section with two knives, then put it into a pot of boiling water, add salt and incense. Slightly scald the vinegar, remove and wash. Cut the pork into rectangular slices. Heat the pot over high heat, scoop in the cooked lard, and when it is 50% hot (about 110°C), add onion and ginger and fry until fragrant, then add the pork slices and stir-fry, add Shaoxing wine, soy sauce and water. Cover and bring to a boil, then reduce heat and simmer for 30 minutes. Take another pot and heat it up over high heat. When the oil is 50% hot (about 110°C), fry the garlic cloves until fragrant. Remove from the heat and simmer for 3 minutes. Remove the garlic cloves. Turn the pot back to high heat. Add the green onions and ginger, stir them in and add in the garlic cloves. Stir-fry eel segments, add Shaoxing wine and balsamic vinegar, then add soy sauce, refined salt, sugar color and water, bring to a boil and remove from heat. Put the meat slices and eel segments into a casserole with a bamboo mat. Pour in the soup, add sugar, cover and bring to a boil over high heat, simmer over low heat for 15 minutes, then turn over high heat to thicken the soup, drizzle with sesame oil, sprinkle with pepper and shredded green garlic and serve.