Braised eel is a traditional home-cooked dish of Han nationality. The main ingredient is eel, and the auxiliary materials are garlic, bean paste, refined salt, soy sauce, onion slices and ginger slices. The taste is salty and fresh, and the technique is roasting, which is moderately difficult. The practice varies slightly from place to place. 1. Wash the eel and cut it into 6 cm long sections. Peel garlic, wash it, and cook (or steam) it in a cold water pot for later use. Chop the watercress. 2. Increase the fire in the wok, add oil to 70% heat, add eel and stir-fry until raw, add watercress, ginger slices and onion slices and stir-fry until the oil turns red, add fresh soup, soy sauce, salt and garlic and cook until soft and cooked. Add monosodium glutamate and water bean powder to the pot and serve. Key points of braised eel operation: 1, the length of fresh segment is the same, stir-fry raw materials and watercress, and then add fresh soup. 2. The single garlic is preheated first, which can shorten the cooking time and increase the flavor of the dishes.