1, the main ingredients: 500 grams of eel, 100 grams of bamboo shoots, 30 grams of lard (refined), 15 grams of garlic (white skin), 5 grams of cooking wine, 25 grams of soy sauce, 4 grams of salt, 2 grams of monosodium glutamate (MSG), 50 grams of sugar, 15 grams of green onions, 8 grams of ginger.

2, the eel slaughtered with the knockout boning method of eel slice meat wash, drain;

3, eel on the board, cut into 5 cm long section with a knife, into the pot of boiling water blanching, fished out and then cooled, the fish tube neatly into the plate;

4, asparagus wash, cut into long slices, yards of eel tube in the plate on top of the tube;

5, will be the pot stand In the fire, put the lard, burned to seventy percent hot, into the garlic cloves, sautéed flavor;

6, and then even the oil poured on the fish tube, and then put on the green onion, ginger, sugar, monosodium glutamate (MSG), cooking wine, salt, soy sauce and the right amount of soup, on the drawer with a high fire, boiling water, full steam (to the water after the atmosphere) about 15 minutes, you can go down the drawer on the table.