1, stewed eel practice. Eel segments add a spoonful of dry starch, scratch and mix well; pot hot, under the wide oil, burned to seventy percent heat, eel segments under the pot to fry for about 1 minute; fry until the surface is slightly yellow when fishing, drain the oil; fried eel segments into a bowl, add vinegar, a little chicken broth, monosodium glutamate, salt, ginger wire.

2, garlic roasted eel practice. Eel head to gut and wash, cut into long about two fingers wide section, peeled garlic cloves, scallions cut the same wide section, ginger slightly patted standby, put about 3 tablespoons of oil in the pot, hot, put down the ginger pieces, garlic cloves stir-fried to the surface of the yellow, pour into the eel section quickly stir-fried to the surface of the whitish, poured into the yellow wine and immediately cover for a few seconds to let the wine evaporate in the pot, open the lid and add dark soy sauce, sugar, scallions, short and stir-fry evenly, pour hot water to the pot! Ingredients 1 / 3 place, covered with medium heat for about 10 minutes or so, at this time the soup has been collected, to half dry and thickened, add salt, pepper to taste, turn off the heat and drizzle with sesame oil can be.