Eel 1 kg white garlic 1-2 ginger 1 onion 2 soy sauce 2 tablespoons yellow wine 2 tablespoons white pepper 1 tsp sugar 1 tsp salt and sesame oil.

Steps of burning eel with garlic

Step 1

After the eel is decapitated, eviscerated and washed, it is cut into sections about two fingers wide. Peel garlic cloves and shallots, cut into equal-width sections, and pat ginger gently for later use. Put about 3 tablespoons of oil in the pot. After heating, put down ginger and garlic cloves and stir-fry until the surface is slightly yellow.

Second step

Stir-fry eel segments quickly until the surface is slightly white, pour in yellow wine and cover for a few seconds to let the alcohol evaporate in the pot.

Third step

After opening the lid, add soy sauce, sugar and shallots and stir well. Pour hot water to 1/3 of the raw materials in the pot, cover with medium heat for about 10 minutes, at this time, the soup has been collected to a semi-dry thickness, add salt and pepper to taste, turn off the fire and pour sesame oil.