Wash the eel and cut it into sections (if it is very dry, it needs to be soaked in clear water), take it out and put it on a plate. Put ginger, onion and minced pork (preferably sprinkled on the bottom of the plate and on each layer of fish) on the eel (skin down) and steam over high fire 15 minutes. Dried eels are generally steamed, and the tendons have a bite.

At the same time, the following auxiliary materials can be added according to each person's taste (or not, or only a few): cooking wine, chicken essence, pepper noodles, chicken oil (lard), garlic slices and dried Chili shreds. (Of course, steamed fresh eel is just as delicious.)

I hope it helps you.