Braised eel belongs to the traditional Chinese family menu of Han nationality. The main raw material is eel, and the auxiliary materials are garlic, bean paste, refined salt, soy sauce, onion slices, ginger slices, etc. The taste is salty and fresh, and the technology is roasted, and the difficulty is intermediate. The practice varies slightly from place to place. 1. Wash the eel and cut it into 6 cm long sections. Peel and clean garlic, and cook (or steam) it in a cold water pot for later use. Chop the watercress. 2. Put the wok on a strong fire, put the oil to 7% heat, add the eel and stir-fry until it is 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 boil until it is soft and cooked. Add monosodium glutamate and water bean powder to the pan and serve. Main points of braised eel operation: 1. The length of fresh segments is the same. Stir-fry raw eel and watercress, and then add fresh soup. 2. The single-headed garlic is preheated first, which can shorten the cooking time and increase the flavor of dishes.