Ingredients: eel, ginger, onion, cooking wine, rock sugar, garlic, soy sauce, soy sauce.

Steps:

Cut the eel into sections after eviscerating. 2. Remove the spine.

3. When the pan is dry, drain the oil and fry the eel pieces. It is best to use a flat-bottomed non-stick pan that is not easy to fry.

4. Turn over, fry on both sides, and serve.

5. Add some oil to the pot, add garlic, onion and ginger, stir-fry until fragrant, and then pour in the eel pieces.

6. Add cooking wine, salt, soy sauce, a little soy sauce, a little water, and a little more rock sugar (except those who don't like sweetness).

Wait until the soup thickens and dries.