2, the shallot Xian clean cut into small sections; ginger, garlic clean slices spare.
3, high heat heat frying pan in the oil to eighty percent heat, put ginger, garlic, shallots fried flavor, pour into the eel segments, add white wine, soy sauce, Zhenjiang vinegar, sugar stir-fry for 3 minutes, pour into the boiling water, the water is not over the eel, cover the lid of the pot into a small fire stew for 30 minutes.
4, 30 minutes later, high heat to collect soup, to be soup thick sprinkle with white pepper, garnish some chopped scallions can be out of the pot.
Tips:
Washing eel with hotter water is easier to remove the mucus on the eel, but not too hot, otherwise it will burn off the skin on the eel.