Accessories: ham, salt, ginger, cooking wine and shallots.

1, prepare the ingredients.

2. Monopterus albus was gutted and soaked in hot water to remove the mucosa on the surface of Monopterus albus.

3. Cut the pork belly into pieces, add ginger slices and cooking wine, put it on the pot in cold water, burn it until it is quick to open, and then add the cut ham and simmer it together. After the water boils and foams, wash the meat with cold water.

4. Cut the eel into sections, and cut some holes on the back of each section to facilitate the taste.

5, add ginger slices, cooking wine, directly add boiling water, cook on medium and small fire, and cook.

Step 6 add salt.

7. Sprinkle some shallots after cooking.