1, raw materials: 1000 grams of live eel, 20 grams of ham, 25 grams of mushrooms, 40 grams of yucca slices, 10 grams of lard, white onion, pea shoots, cooking wine, salt, monosodium glutamate, water starch, and fresh broth are appropriate.

2, the eel slaughter, remove the head, bone, viscera, wash away blood, into the boiling water pot blanch, rinse with clean water, cut into sections, back graver cross knife, arranged in the dish.

3, the white onion cut into segments; ham, magnolia pieces, mushrooms are cut into slices; lard cut into small dices, sprinkled in the eel, add fresh broth, salt, cooking wine, monosodium glutamate, on the drawer steam about 15 minutes.

4, the original soup decant into the spoon, add fresh soup to boil, thicken with water starch, pour on the eel, sprinkle pea shoots as a garnish can be.