Wash the dried eels, dry them and cut them into small pieces with scissors. Crush the garlic and remove the shell. Dried eel is hard, so it's better to soak it in advance, cut it into smaller pieces and burn it suddenly. Put oil in a hot pan, add dried eel, stir-fry dried eel, add ginger slices to remove fishy smell, and add wine, soy sauce and vinegar. Fry the eel until it is slightly yellow. Add onion and stir fry quickly. Stir-fry until the onion is fragrant. Add hot water and simmer for 5 minutes. The pot is super fragrant.

Dried eel is a kind of dried meat product made from fresh eel through washing, cutting and drying. High-quality dried eels are compact in texture, clean and shiny, convenient to eat, low in water content, and suitable for long-term preservation. Suitable for people with night blindness, anemia and tuberculosis. Not suitable for patients with cold, fever and lupus erythematosus, and people with chronic diseases and allergies to aquatic products are prohibited from eating.

Eel is sweet and non-toxic and rich in various nutrients. It can tonify deficiency, strengthen yang, dispel pathogenic wind and dampness, strengthen tendons and bones, and regulate blood sugar, and has therapeutic effects on diabetes, physical weakness, impotence, rheumatism and muscle weakness. Eel contains a very rare protein-Xihe Luoke, which has a good effect of strengthening essence and tonifying kidney, and is a health care product for young couples and middle-aged and elderly people.