1. After the eel is eviscerated, wash the mucus off the eel with warm water and cut it into inches for later use.

2. Cut the shallots into small pieces; Wash and slice ginger and garlic for later use.

3. Stir-fry the oil in the pan until it is 80% hot, add ginger slices, garlic slices and shallots, stir-fry until fragrant, add eel slices, add white wine, soy sauce, Zhenjiang balsamic vinegar and white sugar, stir-fry for 3 minutes, pour in boiling water, cover the lid and stew for 30 minutes.

After 4.30 minutes, the soup was collected by fire. When the soup thickens, sprinkle with white pepper and decorate with chopped chives.