1/6 Monopterus albus is very troublesome to wash, and it is easy to slip off when you hold it in your hand because there is a lot of mucus outside. You can first draw a knife on your neck to bleed, then cut open your stomach, throw away all the contents, wash them, and then cut them into small pieces. You can soak in water for half an hour and soak your blood in the meat.
2/6 Cut more ginger and put it in the oil pan. Don't put garlic in the oil pan, because it burns easily, unlike ginger, which takes a long time to fry and wants to taste. When the ginger turns golden and mushy, the eel is watered.
Be careful when 3/6 arrives. There is water in the washed eel, and the temperature of the oil in the pot is very high, and the oil droplets will splash when it is poured in (it is recommended to hold the pot cover and cover it when the eel is poured in). It is important that eels should be fried in it for a long time.
1 is to remove the bile smell of ginger, and 2 is that the soup cooked later will be very white. There is another sentence: 1000 rolls of tofu and 10 thousand rolls of fish are the truth.
4/6 Pour proper amount of water according to your own eel quantity, and pour more if you like soup. Pour some cooking wine (also to remove fishy smell), enlarge the garlic, cover the pot and cook for about 10 minutes (I add less water, and the soup will be cooked if I cook for too long). Fish is easy to cook.
The 5/6 pot cover was opened for more than ten minutes, and it was found that the milky soup was very fragrant and looked appetizing. Add some salt and turn off the fire after 10 seconds.
6/6 First put the chopped green onion into the bowl, then pour the soup into the bowl, which is decorated with green. People with different appetites can add some pepper.