Accessories: ham 15g chicken breast 15g shrimp 15g green pepper 15g starch (broad bean) 13g.

Seasoning: yellow rice wine 15g soy sauce 30g monosodium glutamate 2g ginger 5g garlic 10g sesame oil 10g pepper 2g lard (refined) 50g sugar 15g each.

The method of pasting shredded eel;

1. Put the live eel in a boiling water pot until its mouth is open, take it out, remove the bones with a bamboo stick, remove the intestines, cut it into 5 cm long filaments, and wash it;

2. Put the wok on medium heat, add the cooked lard, heat it to 40%, and add the shrimps until cooked;

3. Shredded green peppers, cooked ham and cooked chicken breast are boiled in boiling water;

4. Put the wok on a big fire, add 25g cooked lard, heat it to 70%, slightly fry the eel shreds, add 5ml yellow wine, soy sauce, white sugar, white soup and 15g bad oil, heat it to 1min, add monosodium glutamate, stir it evenly, thicken it with wet starch, and put it into a soup plate;

6. Press a round pit in the center of the eel paste with a spoon, sprinkle with pepper and sesame oil, and then add shredded ham, shredded chicken breast, shrimp, shredded green pepper and shredded ginger;

7. At the same time, put the garlic paste in the middle of the round pit, burn the cooked lard to 80% heat and pour it on the garlic paste.

For more information about mushy eels, please visit Mint.com Food Bank/Food House/blue lagoon Mountain Temple.