Ingredients: eel and onion (white skin), lard, soy sauce, garlic (white skin), pepper, wine, starch, ginger, sesame oil, pepper and other seasonings.

Practice: first nail the head of the eel, cut it open from beginning to end with a knife, take out the internal organs and spine, and then cut the eel into 2.4 cm long pieces; Peel onion, wash and cut into pieces; Cut the dried red pepper into small pieces; Wash ginger and garlic and cut into powder; Then heating the wok, slightly scalding it with oil, then adding lard to heat it, putting eel slices into the wok and stir-frying, adding soy sauce, ginger, onion, dried pepper and cooking wine when the eel is stir-frying, covering the pot and stewing for a while, then adding a proper amount of fresh soup and stewing; Finally thicken with starch, sprinkle with minced garlic, drizzle with sesame oil, and sprinkle with pepper.

Monopterus albus porridge

Practice: Wash the slaughtered Monopterus albus, chop it directly into small pieces, marinate it with shredded ginger, cooking wine, salt and pepper, and cook it in a porridge pot.