(1) One eel, one sour plum, appropriate amount of onion and ginger, appropriate amount of soy sauce and appropriate amount of peanut oil. The eel is cleaned and its internal organs are removed.

(2) Put boiling water into the pot, then steam the Shanghai eel, crush the sour plums, and evenly put the shredded ginger on the eel. After steaming for six minutes, drain the fishy water from the plate.

(3) Add peanut oil and soy sauce, steam for three minutes, and finally sprinkle with chopped green onion. Stew for one minute.

2. The practice of braised eel.

(1) One eel, proper amount of oil, salt, monosodium glutamate, ginger, garlic, cooking wine, soy sauce, sugar, oil consumption, chopped green onion, 1 coriander, and a little white wine.

Wash an eel.

(2) Cut the belly of the eel with scissors, take its viscera and gills, and then rinse the eel with water. Cut the eel into equal lengths. Add white wine, cooking wine and salt and marinate for 30 minutes. Prepare ginger, garlic and chopped green onion. Take the oil pan, add ginger, garlic and onion and stir fry.

(3) Put the marinated eel into the pot with chopsticks and fry for 3 minutes on both sides.

(4) Then pour in cooking wine, light soy sauce, add salt, consume oil, a little white sugar and vinegar, stir fry evenly, then add a proper amount of water and simmer for 20 minutes. Add monosodium glutamate and collect the juice over high fire.

Step 3 steam sea eel

(1) One eel, a little salt, a proper amount of shredded ginger, a spoonful of cooking wine, a spoonful of monosodium glutamate and a proper amount of chopped green onion.

(2) Remove the mouth and tail, viscera and gills of the eel, and wash it for later use.

(3) Separate half of the meat from the bone from the tail.

(4) Sprinkle salt and marinate for half an hour. Sprinkle ginger and a spoonful of cooking wine. Steam in a pot for 20 minutes. Sprinkle with monosodium glutamate and chopped green onion and serve.