The method of steaming eel is as follows:

1. Smash the head of eel with the back of a knife, make a circular motion under the neck, use your fingers to pick up the skin and turn it downwards to remove the skin. Cut off the fins;

2. Use a square-headed bamboo skewer to carve out a few upward stubbles on the square head, insert it into the eel's abdomen from under its neck, pull out the internal organs, and rinse thoroughly. Cut into 3 cm long sections, and carve a diagonal cross on the back;

3. Remove the roots of the green onions, wash them, break them into quarters, cut them into 3.3 cm long sections, and spread them on a plate. Up;

4. Arrange the eel segments neatly in a circle on the plate;

5. Place a tall glass in the middle of the plate, add 100 ml of soup, and put Refined salt, rice wine and MSG

6. Cut the mushrooms and winter bamboo shoots into slices;

7. Arrange the ham, mushrooms and winter bamboo shoots evenly on the eel segments;

8. Unfold and cover the eel segments and accessories;

9. Steam in a basket and take it out. Pour the juice in the cup onto the dishes on the plate. Take out the minced ginger and vinegar when serving.