1. Materials: Monopterus albus 300g, ginger 1 slice, 2 carrots, 2 red onions, oyster sauce 1 tablespoon, coriander 1 root, 3g black pepper, garlic sprout 1 slice, and seafood sauce/kloc-.

2. Boil the water in the pot, wash the eel, blanch it in water for three minutes, cut the eel into sections, and set the side dishes for later use.

3. Mix oyster sauce, black pepper, sugar, seafood sauce and water into sauce for later use.