1 Soak dried eels in cold water for three hours in advance, wash them, and cut them into sections for later use.

2, pork belly cut into pieces, into a cold water pot, simmer for ten minutes, remove the blood foam, remove and drain the water.

3, put a little vegetable oil in the wok, add pork belly and ginger, stir-fry until slightly yellow, and cook in white wine.

4. After the aroma of white wine comes out, add soy sauce and soy sauce, stir-fry the rock sugar and color it evenly.

5, add enough boiling water, to half the height of the meat, and then cut the dried eel, put the shallot in the knot, and cover it with braise for about an hour.

6, take out the shallot knot, dry the soup, and start the pot.