Preparation materials: 3 eels, bacon 1 slice, a little cooking wine, a little salt, 3 onions and ginger 1 slice.

1. Monopterus albus is washed and cut into pieces, then put in a boiling water pot and blanched, then taken out and washed for later use.

2. Cut the bacon into even slices and put it neatly on the plate.

3. Put the blanched eel on the bacon, sprinkle with onion and ginger slices, and then steam in a steamer for 20 minutes.

4. Take out the steamed eel, remove the onion and ginger slices, sprinkle with chopped green onion and serve with hot oil.