1. Sweet and sour eel: The eel is washed and drained, cut into small pieces, marinated with ginger, onion, salt, cooking wine and chicken essence for 10 minute to taste, the eggs are broken up, and a proper amount of flour is slowly mixed in. Drain the marinated eel, then soak it in the batter and roll it into a layer of bread crumbs. Heat the oil in the pot to 50% to 60%, and then fry the processed eel with low fire.

2. Braised eel with garlic seedlings: After the eel is slaughtered and washed, it is cut into inches, and the onion, ginger and pepper are cut into sections for later use. Wash the garlic sprouts, cut them into inches, and pour oil in a hot pot: break them up, add some salt and fry them, then pick them up, pour oil, add shallots and ginger and fry them, and then take them out. Add the base oil into the eel, stir-fry and change color, and then add the cooking wine.

3, cut into sections after washing, and treat onions, ginger and garlic for use. Put cold oil in a hot pan and saute shallots, ginger and garlic. Add eel segments and stir-fry for dozens of seconds. Add cooking wine, stir-fry with soy sauce and color. Add appropriate amount of water, bring to a boil, and simmer until the meat is crisp and rotten. Add sugar, gently stir the soy sauce, and then thicken the soup with high fire. Tips Season with salt, pour in the fried onion, ginger and garlic seedlings again, turn to high heat and stir fry quickly. Finally, sprinkle a little chicken essence and mix well, then put it in the pot.