Ingredients

400g eel, 2 heads garlic, 10g each ginger and chives, 2 tablespoons white wine (30ml), 2 tablespoons dark soy sauce (30ml), 3 Zhenjiang balsamic vinegar tablespoon (45ml), 3 tablespoons of white sugar (45g), 1 teaspoon of white pepper (5g), 2 tablespoons of oil (30ml)

Method

1. Remove the internal organs of the eel Then wash off the mucus on the eel with warm water, cut into pieces without removing the bones, and set aside.

2. Wash the chives and cut them into small pieces; wash and slice the ginger and garlic and set aside.

3. Heat the oil in the wok over high heat until it is 80% hot. Add the ginger slices, garlic slices, and chive segments and stir-fry until fragrant. Pour in the eel segments, add white wine, dark soy sauce, and Zhenjiang incense. Stir-fry the vinegar and white sugar for 3 minutes, pour in boiling water until the eel is covered with water, cover the pot and simmer over low heat for 30 minutes.

4. After 30 minutes, reduce the soup over high heat. When the soup thickens, sprinkle with white pepper and garnish with some chopped chives and serve.

Tips: When washing eels, it is easier to use hotter water to remove the mucus on the eels, but it should not be too hot, otherwise the skin on the eels will be burned off.