1, braised (inside to put garlic, garlic to be burned to be good); 2, clear masses (like masses of eel, and then put on the top of the ginger slices); 3, burned noodles (ordinary noodles burned, inside to put garlic, garlic also to be burned to be good). The following: /question/26861473.html 4, sauce burst eel Raw materials: 400 grams of yellow meal onion 75 grams of red pepper 50 grams of garlic 50 grams of chili sauce 30 grams of sweet noodle sauce 30 grams of refined salt, ginger wine, soy sauce king, king of old soy sauce, pepper, oyster sauce, monosodium glutamate, water starch, sesame oil, red oil, clean oil, each appropriate amount of preparation: eel with boiling water slightly scalded, washed off the mucus, cut into 10cm long section, Na pot, add refined salt, ginger wine, soy sauce king, sesame oil, monosodium glutamate, pepper and so on mix well, marinate for 1 hour; onion cut into olive; red pepper cut into olive; garlic nuts shoot loose. Net pot on the fire, under the oil burned to 70% hot, under the eel oil. Another pot on the fire to stay in the bottom oil, put green onions, red pepper, garlic, etc. burst incense, add chili sauce and sweet noodle sauce, pour into the eel, seasoning soy sauce, soy sauce king, ginger wine, monosodium glutamate, pepper, oyster sauce, red oil, sesame oil, etc. stir-fry, and finally thickened with water starch and dripping into the end of the oil, start the pot into the plate. Characteristics: eel tender, spicy flavor. Production Essentials: eel should be scalded with boiling water before washing away the mucus; eel should be added to the first marinade seasoning, so that the dish has a bottom flavor; over oil, oil temperature should be high, the speed should be fast; frying can not be added to the water. 5, fire eel, is a branch of the Yi people in Honghe County, Bu family's traditional dishes. Is used to burn the eel fried and eat, spicy dry incense, fresh and refreshing. It is very interesting for Bu family members to catch eels. Just after the early rice harvest, turn the field to build ridges, every night, a fat and strong eel from the soil, lying on the soil to rest. At this time, the young people of the Bu family, one by one, waist tie eel bucket, holding a torch, holding a bamboo pincer to catch eels. Some eel catcher can catch seven or eight pounds a night. After returning home into the fire in the fire, the living yellow mountain into a circle like eel rolls. Then the eel is strung on a bamboo pole and becomes the meat dish of choice during festivals or when guests come to the house. Ingredients Main ingredients: 500 grams of dried eel. Seasoning: 7 grams of refined salt, ginger, 10 grams of dried chili, garlic, mint, pepper 3 grams each, 1 gram of monosodium glutamate, 50 grams of cooked rapeseed oil. Method of dry eel into warm water soaked for 1 hour, softened, washed, cut into segments. Dry chili peppers cut into sections. Ginger, garlic peeled, washed, ginger shredded, garlic sliced. Wash mint. Frying pan on the fire, hot when injected with oil, to 30% hot, under the eel segment stir fry, remove. On the pot under the ginger, garlic, chili pepper, pepper, stir fry flavor, pour into the eel stir fry, under the salt, monosodium glutamate, pan, and mint at the same time on the table. Operation Essentials After the eel is soaked in warm water, it is necessary to wash the mud and dust and remove the intestines. Stir frying to master the fire. Pepper should use new pepper. 6, fried eel silk Characteristics: This dish is tender, fresh and fragrant flavor, unique flavor. Ingredients: 300 grams of eel, lettuce shoots (net) 200 grams, 100 grams of leeks, 25 grams of mushrooms, 5 grams of peel, 25 grams of rice vermicelli, 25 grams of * burned wire. Seasoning: 2 teaspoons shredded ginger, 3 teaspoons refined salt, 0.5 tablespoon each of soy sauce, wine, wet starch, 1 teaspoon each of pepper and sesame oil, 500 grams of cooking oil. Production: live eels in a pot, put the right amount of refined salt for 10 minutes, so that the eel itself out of the gurgling gel, and then add boiling water to the pot, then cover, the eel bubble scalded to death, wash the gurgling gel with water, disemboweled to remove the intestinal filth and dirt and the head and tail. The cleaned eel into a pot of boiling water to cook, fished into cold water to cool and then dismantled into silk (such as part of the tear can not be cut with a knife). Wash and cut the spring bamboo shoots into medium julienne with fine salt for a few moments and then blanch them in a pot of boiling water, and then fish them out and drain off the water. Fry the rice vermicelli in warm oil on a plate. In a bowl, put soy sauce, pepper, wet starch into the gravy. Frying pan on high heat, add cooking oil, burn to seventy percent of the heat into the ginger, then into the bamboo shoots burst through, add eel, cooking wine, adjust the gravy, stir-fry evenly and add the right amount of cooked oil and sesame oil, out of the pan into the surroundings well. 7, Braised Saddle Bridge Main ingredients 500 grams of eel, pork 250 grams. Seasonings cooked oil 50 grams, 15 grams of sesame oil, 50 grams of soy sauce, 25 grams of cooking wine, 5 grams of sugar, 4 grams of salt, monosodium glutamate (MSG) 3 grams of garlic cloves 25 grams of green onions, ginger 12 grams. Method (1) the eel slaughtered and chopped off the head and tail, wash the blood, cut into 5 cm long section. Pork cut into 1 cm thick and eel and other long slices. Separately blanch with boiling water, fish out and control the water. (2) frying spoon on the fire, the garlic cloves with hot oil deep-fried to golden brown and then fished out to drain the oil. Stay in the bottom oil, then into the onion, ginger sautéed, the pork into the slightly stirred, will cook the wine, add soy sauce, to be meat color, then add sugar and the appropriate amount of water Meat stewed over low heat to 3 ~ 4 mature, and then add eel, garlic continue to simmer over low heat for 50 ~ 60 minutes, when the whole rotten, add monosodium glutamate, salt, and change to a high-flame collection of juice, and finally drizzled into the sesame oil into the mix.