2. Steam the bacon in a cage, remove and cool, cut into 3 cm flag, 2 cm wide, 0.2 cm thick slices, blanch in a pot to remove excessive salt, then pour out the drained water to be used.
3. Ginger sliced, perilla chopped, garlic sliced, scallions cut into pieces.
4. net pot set on high heat, put vegetable oil, burned to 60% heat, down into the eel fried to five mature, quickly poured into the spoon to drain the oil.
5. pot to stay in the oil plating, hot under the bacon sautéed incense, and then into the eel, ginger, garlic, soybean paste sautéed dry water, cooking white wine, slightly fried, pouring fresh soup, with a strong fire, add salt, monosodium glutamate, chopped chili peppers, oyster sauce, turn to simmer with a small fire until the eel is cooked through, put the red oil, pepper, shiso leaves, out of the pot into the bowl, with the fireplace on the table can be.