In order to prevent the eel skin from breaking, it can be washed with salt and flour or starch before scalding, which helps to tighten the eel skin. In the cooking process, if the eel breaks its skin in the pot, you can try adding some beer in the cooking process, so as to avoid the occurrence of skin breaking.

The following is a list of ingredients and production steps:

List of ingredients:

* Monopterus albus 1

* Beer in moderation

* salt content

* Appropriate amount of flour or starch

Production steps:

1. Prepare an eel and clean it.

2. Break eel with a knife to remove internal organs and bones.

3. Stand up the eel skin and cut it into filaments with a knife.

4. Sprinkle salt on the shredded eel, knead it evenly and leave it for about 10 minute.

5. Sprinkle flour or starch on the eel shreds and knead well.

6. boil a pot of water. After the water boils, put the eel shreds in a pot and blanch for 1-2 minutes.

7. Remove the eel shreds and drain them for later use.

8. Put the oil in the hot pot and cool it. Put the eel shreds in the pot and stir-fry until they change color.

9. Pour a proper amount of beer, cover the lid and cook on low heat 10- 15 minutes.

10. Cook until the eel shreds become soft and the soup becomes thick, and then take out the pot.

The above is the practice of slicing eel, so be careful not to overdo it in the process of blanching and cooking, so as not to affect the taste of eel when its skin is broken.