1. Material: 450g eel. Accessories: pork (lean meat)100g, egg100g, cucumber150g. Seasoning: 50g of salad oil, 5g of sesame oil 15g, 5g of salt, 3g of monosodium glutamate, 50g of yellow wine, 30g of starch (corn), 5g of onion and 5g of ginger.

2. Wash and shred eels, pork and cucumbers respectively;

3. Blanch the shredded eel in a boiling water pot;

4. Beat the eggs into a bowl and mix well. Spread the eggs into egg skins with a wok and cut them into shreds;

5. Put the wok on a strong fire, add salad oil to heat it, add shredded onion and ginger to the wok, and pour the broth to boil;

6. Add shredded pork to break up, then add shredded eel, shredded egg skin and shredded cucumber, and add Shaoxing wine, refined salt and monosodium glutamate until the soup boils;

7. thicken with water starch, put it in a soup basin and pour in sesame oil.