Accessories: Ginger slices: Laoganma Douchi: Chicken essence: oil: soy sauce: cooking wine: soy sauce: sugar: right amount.

Specific steps

1. After the eel is washed, scoop it up with boiling water and rinse it for later use.

2. Prepare seasonings (star anise, ginger slices, garlic seeds and chopped green onion).

3. Pour the oil into the pot, heat the oil for 5 minutes, and pour in the star anise, ginger slices and garlic until fragrant.

4. put the fragrant seasoning into the casserole.

5. Pour in the eel, stir fry quickly, hear a creak, and then pour in the cooking wine.

Pour in a spoonful of soy sauce.

7. Pour in 2 tablespoons soy sauce

8. Pour all the ingredients into the casserole and add the right amount to start.

9. Add the right amount of Laoganma Douchi.

10. Cover with high fire and bring to a boil, then turn to medium heat until the eel is cooked.

After 1 1. add some sugar.

12. Add chicken essence, mix well, turn off the heat and sprinkle with chopped green onion.