Monopterus albus 500 grams of food.

Noodles for four.

Celery 150g pilgrims food

50 grams of perilla

Proper amount of salt

Appropriate amount of chicken essence

30 grams of high-alcohol liquor

A little cooking wine

Finger Chili 2 pieces

Ginger is a little food.

Recipe practice:

1. Wash the eel, decorate it with cold water (not too much) in a clean container, put some salt, cut a blood hole in the eel's neck and put it in a bucket. (This step is very important for drawing blood. After half an hour, cut the eel with scissors, take out the internal organs, pat it flat with a knife, and then chop it up.

2. All celery, perilla, pepper and ginger are chopped for later use.

3. First put the chopped meat into a hot pot and fry it dry, then add oil and stir fry until the meat jumps.

4. Add pepper and ginger, add white wine and continue to stir fry.

5. Add a large pot of cold water, add salt and cooking wine, cover the pot and boil.

6. Add the obtained blood water after boiling.

7. Boil again and add noodles.

8. Add celery and perilla when the noodles are almost cooked.

9. Noodles can be cut with chopsticks and seasoned with chicken essence immediately.

Recipe tip: It will be more delicious if there are fresh fennel and agastaches, and it will be better if you can find wild celery instead of celery! Noodles should not be cooked too soft, but hard, just drink more soup. Beating an eel is to destroy its bones and make the meat elastic. I'm afraid to hit it with a rolling pin. It's very convenient. Remember that eels leave their heads behind.