Ingredients: Monopterus albus, ginger and garlic, salt, white pepper, sugar, chicken essence, flour, cooking wine, soy sauce and soy sauce.

1. When buying eels, ask the boss to cut them into pieces for you. After buying it, put it under the tap, rinse it briefly, and then put it in a big basin.

2. Pour the flour into the basin, add a spoonful of salt, and start scrubbing directly without draining. It turns out that there is a lot of mucus on the surface of Monopterus albus, which feels sticky and slippery. Now it's clean after scrubbing, thoroughly cleaned, and then rinsed with clean water.

3. Drain the eel immediately, and then add some salt, white pepper and cooking wine. After that, it will be marinated for 15 minutes. After marinating, the excessive and obvious fishy smell will disappear and can be put aside for later use.

4. Cut the ginger and garlic into sections, boil the oil in the pot, add the ginger and garlic after the oil is hot, and then pour in the eel and stir fry until the surface of the eel is white and slightly curly. Next, pour in an appropriate amount of cooking wine, then add 2 tablespoons of soy sauce, 1 tablespoon of soy sauce, a little sugar, chicken essence and pepper, and stir well.

5. Stir well, then pour in water. The amount of water does not exceed that of eels. Cover the pot and stew 15 minutes. When the time is up, bring a little salt. If there is more soup, you can also collect juice on the fire and cook.