Method:

1. Make a crosswise cut on the head of the carp (without cutting it), drain out all the blood, put it into a container, soak it in water at about 60℃, and use straw to remove it. Cut off the mucus and dirt from the fish body. Make a horizontal cut on the chest and abdomen to cut off the intestines. Use bamboo chopsticks to insert into the abdomen to roll out the intestines, cut off the head and tail, and cut into sections about 5 cm long. Then use chopsticks to roll up the inside section by section, wash them, and arrange the fish sections upright on the bottom of the pot, with the head and tail circumference all around.

2. Heat a pot over high heat, add vegetable oil, add 10 grams of green onions (tied into knots) and ginger slices. When the green onions and ginger turn yellow, take them out and place them on the eels, then connect the eels to the pot. Place a flat surface into the pot, add 75 grams of Shaoxing wine, cover for a while, add 500 grams of soup, and after boiling, add 10 grams of lard, 25 grams of red rice water, soy sauce, rock sugar, salt, garlic, and diced lard. . Cook until the eels are colored, then turn to low heat and simmer for about 2 hours. When the fish is cooked and tender, turn to high heat and add 10 grams of lard to thicken the soup. Remove the green onions, ginger and eel heads and tails. Add garlic and diced lard. Place it at the bottom of the bowl, take out the carp segments with pointed chopsticks, put them into the bowl, arrange them neatly with the sides facing up, and then pour in the juice.

3. Heat another pot, add lard, heat and add 5 grams of minced green onions. When the green onions are fragrant, add bamboo shoot slices and fungus, add wine, soy sauce, white sugar and white soup and bring to a boil. , pour the eel and soup in the bowl back into the pot, bring to a boil over high heat, turn to low heat and cook until the soup is thick, turn to high heat and add water and starch to coat, pour sesame oil and put into the plate, arrange the eels neatly with the sides still facing up. Fungus and bamboo shoots are placed on top.

Key points for production:

1. Control the water temperature for soaking the eel, and do not make it too high, otherwise the skin will be peeled off when removing the mucus, which will affect the appearance.

2. Eel is rich in gum and needs to be heated over low heat for a long time, so the pot must be lined to prevent it from getting burned on the bottom.

3. When stewing, the eel segments should be placed vertically to prevent the eel skin from being burned.