1． Slaughter the eel, cut into sections, add Shaoxing wine, salt, onion, ginger, and soy sauce and marinate for 10 minutes.

2． Mix the rice flour with salt, monosodium glutamate, white sugar, oyster sauce and red milk, hang it on the surface of the eel, wrap it in blanched straw into a basket shape, place it on a plate, seal it with plastic wrap, steam it in the upper drawer and place it in a shape Serve on the plate with ginger vinegar sauce.

3. The carrots were carved into two carps and fixed on the edge of the plate, and the hearts were carved into lotus flowers for decoration.

4. The straw is blanched in boiling water and then braided into several small baskets and placed on a plate.