Accessories: 200g of ginger, 80g of gold bars, 6 heads of garlic (garlic alone), some celery and garlic seedlings, 3g of pepper10g, 3g of thirteen spices, 8g of chicken essence, 20g of Pixian watercress, 30g of pickled ginger, 50g of cooking wine, 5g of soy sauce15g, and 6550 of sugar.

Operating steps of braised eel in ginger sauce:

1. Cut the slaughtered eels into 3.5cm long segments;

2. soak red pepper, garlic and ginger and cut into pieces for later use;

3. Ginger, gold bars, celery and garlic are cut into sections for later use.

4. Heat the oil in the pot to 70% heat, add pepper, add eel and stir fry, add chopped red pepper, ginger and garlic slices, stir fry until fragrant, stir fry the cooking wine evenly, and add 100ml light soy sauce, salt, sugar, Pixian watercress and stock.

5. After boiling, add ginger and two gold bars and simmer the eel until it becomes soft.

6. Finally, add garlic sprouts and celery, and pour sesame oil into the pot.