1, ingredients: 5 pieces of Monopterus albus, garlic 1, appropriate amount of onion, appropriate amount of ginger, soy sauce 1 tablespoon, soy sauce 1 tablespoon, and appropriate amount of sugar.

2. Slaughter and clean the eel and blanch it in a boiling water pot for dozens of seconds, which will easily remove the mucus on the eel surface and reduce the fishy smell.

3, cut into sections after washing, and treat onions, ginger and garlic for use.

4, hot pot cold oil, stir-fry shallots, ginger, garlic.

5. Add the eel segment and stir fry for dozens of seconds.

6, add cooking wine, stir fry and color.

7. Add the right amount of water, bring to a boil, and simmer until the meat is crisp and rotten.

8. Add sugar, gently turn the soy sauce evenly, and then thicken the soup with high fire.