1. Wash the eel, cut it into 6 cm long sections, peel the garlic, wash it, cook (or steam) it in a cold water pot for later use, and 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.

Operation essentials of braised Monopterus albus:

1, the length of fresh segments is the same, stir-fried raw beans and watercress must be cooked before adding fresh soup.

2. The single garlic is preheated first, which can shorten the cooking time and increase the flavor of the dishes.

Braised eel is a traditional home-cooked dish of Han nationality. The main ingredient is eel, and the auxiliary materials are garlic, watercress, refined salt, soy sauce, onion and ginger slices. The taste is salty and fresh, and the craft is baking, which is medium in difficulty. The practice varies slightly from place to place.