Ingredients: eel

Accessories: ginger, onion, oyster sauce, cooking wine, sweet noodle sauce, soy sauce, sugar, salt, vinegar and vegetable oil.

1. Slaughter the eel, wash it, drain the water, cut it into sections, and cut the eel from the back. Meat is thin, so it's easier to taste when pickled.

2. Cut the eel into pieces of equal size, put them in a plate, add shredded ginger, shredded onion, salt and cooking wine, and marinate for 3 hours.

3, a spoonful of oyster sauce, a spoonful of sweet noodle sauce, a spoonful of soy sauce, 2 tablespoons of cooking wine, half a spoonful of vinegar, a little sugar, a little spiced powder, mix well and set aside.

4. Boil the oil in the pot. The oil temperature is about 70% hot, and the eel is fried until golden on both sides. Pour the sauce into a bowl, bring it to a boil, and simmer for 10 minutes.

5. Then collect the fire juice, take out the pot and sprinkle with shallots. A simple braised eel is ready. The sauce is rich, and the meat is firm and tender. The more you eat, the more fragrant you get.