Seasoning: onion 10g salt 2g ginger 5g soy sauce 10g garlic 5g vinegar 10g pepper 1g monosodium glutamate 2g yellow wine 3g lard (refined) 70g each.

Second, the practice of going back:

1. Wash the eel and season with refined salt, yellow wine, onion, ginger slices and wet starch;

2. After the code is tasty, plate it and steam it for half an hour.

3. Enlarge the fire in the wok, pour in cooked lard, add eel when it is 80% hot, push it to Huang Liang with a spoon, and remove the oil;

4. After draining the oil, replace the knife with a 5 cm long strip and buckle it into the bowl;

5. Then put it in a cage and steam it for half an hour with high fire, and then take it out of the cage and buckle it in the plate;

6. Leave the oil in the original wok, add Jiang Mo, minced garlic, refined salt, vinegar, soy sauce, pepper and monosodium glutamate, and pour the broth 150 ml for a little stew;

7. Thicken the cooked lard with wet starch, sprinkle with chopped green onion, and pour into the steamed eel tray.

For more information about Erhuitou, please see Mint.com Food Bank/Restaurant/Erhuitou.