- Ingredients: 1000 grams of eel, 50 grams of watery yucca slices, 1 cup of broth, 5 grams of fresh perilla leaves, 2 tablespoons of shaoxing wine, lacquer vinegar, ginger, garlic, pepper, cornstarch, sesame oil, each in moderation. Cut the yucca slices into 4 cm long and 2 cm wide slices. Chop perilla leaves. Thinly slice the garlic cloves. Ginger cut thin

② hot pot, oil, burned to six mature, the eel slices into the pot to stir fry, to the surface slightly burnt, poured into a colander oil

③ and then hot oil pot, to six mature, under the garlic slightly fried, and then into the yucca slices, eel slices, shaoxing wine, soy sauce, salt, lacquer vinegar, ginger, and stir fry, and then, into the cold soup stewed for 1 minute, add shiso leaf, monosodium glutamate, thickening with cornstarch water, drizzle with sesame oil, sprinkle pepper can be. Pepper can be.