1

processed eel rinse clean, part of the scallion knot, another part of the scallion cut into segments, ginger and garlic cut; (fresh eel to buy when you let the merchant to bone) sit in a pot of hot water into the eel, scallion knots, ginger slices Old wine, the water boiled simmering for 2,3 minutes can be fished out; adjusted the water starch standby;

2

The eel will be fished out with hot water to rinse mucus, and then cut into segments for spare; pot filled with a moderate amount of corn oil boiled to 60% of the heat, put ginger, garlic, scallion burst incense; then into the cut eel, in turn, cook the old wine, soy sauce, soya sauce, moderate salt, sugar, white pepper, monosodium glutamate stir-fry evenly;

3

Steam stirring for a few moments and then poured in water starch thickening, and then drizzled into the pot along the edge of 2, 3 drops of balsamic vinegar along the side of the pan, stir fry evenly; mounted plate and then drizzled with an appropriate amount of sesame sesame oil can be enjoyed;

4

Soft pockets of long fish, also known as "soft pockets of eel", is a traditional Han dish in the Jiangsu region, belonging to the Huaiyang cuisine in the most prestigious dish, Huai'an people treat guests from China and abroad most like to go on the road. Huai'an people love to treat Chinese and foreign guests to this "tender and delicious unique" dish, so that guests can taste and praise.

5

Recipe effect: tonic deficiency conditioning, qi and blood double tonic conditioning, malnutrition conditioning, postpartum recovery conditioning.