Ingredients:

500 grams of eel, 2 cups of rice, 10 slices of ginger, 10 slices of garlic, 2 pieces of coriander, and 2 pieces of chives.

Seasoning:

1 teaspoon salt, 4 tablespoons light soy sauce, 2 tablespoons cooking wine, 1/4 teaspoon black pepper, 2 tablespoons salad oil.

The first step, pre-treatment of eel

1. First put the eel in clean water for about half a day, let the eel vomit all the sediment in its stomach, put it into a cold water pot and Cover the pot.

2. Heat the water in the pot but do not boil it. Scald the eel to death until the eel meat can be easily torn off with your hands. Then turn off the heat and immediately take out the eel and place it in cold water. Rinse down.

3. After washing the mucous membrane on the surface of the eel, tear the eel meat from under the eel bone with your hands, tear it into eel shreds, and put it together with the eel blood for later use. Chop the remaining eel bone into pieces. into segments.

The second step is to stir-fry the eel meat and eel blood

1. Heat the wok and fry the ginger and garlic slices until they are fragrant, add the eel meat and eel blood and stir-fry until the moisture is almost Collect dry.