The parietal eel is also known as the "bone-removing eel". It is named after the backbone of the eel (river eel) is removed during cooking. It is characterized by pure meat without bones, original flavor, soft and fragrant, delicious and unique shape.

Ingredients: 1 750g eel, 75g each of pork belly and garlic, 50g each of wet mushrooms and ham, 250g of second soup, 500g of soup, 2 pieces of pomelo peel, Short shreds of tangerine peel, ginger, minced garlic, cornstarch, pepper, dark soy sauce, seasonings, and 2 pieces of coriander leaves.

Preparation method:

1. Slaughter and wash the eel, scald it with 60℃ hot water to remove the mucus, cut it into 4 cm long sections, and cut the ham into pieces. Cut into thick strips as long as the eel segments, cut the pork belly into pieces, and remove the head and tail from the garlic.

2. Peel off the green pomelo peel, wash it with water to remove the astringency, then simmer it with soup and lard, like dark soy sauce.

3. Heat oil in a wok, fry the garlic and remove. Add ginger, rice and minced garlic and sauté until fragrant, add the second soup, add eel segments, braised pork belly, mushrooms, and shredded tangerine peel, splash with wine, season with dark soy sauce, roll the eel segments until they are only cooked, scoop out the eel spines with your thumbs Remove the bones, insert the ham strips into the cavity, then place them one by one in a bowl in an even row, with garlic on the side, and place 1 mushroom in the center, and place in the cage until cooked.

4. Before eating, reheat the pomelo peel and put it on the eel section, place it on a plate, pour the original juice into the wok, add wet corn starch to thicken it, pour it on the eel, and sprinkle with pepper. Add coriander leaves for colour.