Transfer from: gourmet world

condiments

Monopterus albus: (250g)

Ribs: (200g)

Winter bamboo shoots: (10g)

Mushrooms: (6)

condiments

Sliced ham: (a little)

Chopped green onion (moderate amount)

Ginger, (moderate)

1. Wash the ribs and blanch them in a pot. Ginger pats. Cut the onion into chopped green onion. Slice and shred ham. Soak the mushrooms and cut them in the middle.

2. Wash the eel, remove the head and tail, pat the back with the back of the knife, and then cut the knife. Cut the winter bamboo shoots into small pieces.

3. Put the ribs in a casserole, add a little vinegar, cooking wine and shredded ham with proper amount of water. Bring the fire to a boil and simmer for 25 minutes.

4. Put mushrooms, salt and a little sugar into the casserole. Simmer slowly 10 minute.

5. Add eel segments and winter bamboo shoots. Boil and stew 15 minutes.

6. Cook until the eel is cooked and sprinkle with a little pepper.

Sprinkle with chopped green onion